Citrus and rosemary grilled pork chops

One of Carmen’s favorites.
This is a Rachel Ray recipe but I’m also posting here in case the link ever disappears.


  • 1/4 cup (a couple of glugs) dark molasses
  • 3 tablespoons (3 splashes) balsamic vinegar
  • 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
  • 3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
  • 1 navel orange, zested
  • 4 (1-inch thick) boneless, center cut pork chops
  • Montreal Steak Seasoning
  • Coarse salt and pepper
  • Combine first 5 ingredients in a bowl with whisk or fork.

    Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.

    Season chops with steak seasoning.

    Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.

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