Balsamic-Glazed Pork Chops

These were so tasty! They were easy to make too. The vinaigrette was also wonderful on a salad the next day.

Balsamic-Glazed Pork Chops From Martha Stewart's Everyday Food

4 bone-in pork rib chops
coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette (recipe follows)

Place pork in a shallow dish and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).

Heat broiler, with rack set 4" from heat. Remove pork from marinade (let excess drip off), place on foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if browning too quickly, turn them). Let rest 5 minutes before serving.


Balsamic-Rosemary Vinaigrette
In a blender, combine 1/3 cup balsamic vinegar, 1 T Dijon mustard, 1 small garlic clove, 1 T fresh rosemary leaves (or 1/4 tsp dried), 2 T water, 1/2 tsp salt, and 1/4 tsp ground pepper. Blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a thin stream; blend until creamy. To store: refrigerate up to 2 weeks.