"Although I enjoy thick-cut pork chops, some people like them thinner. With either cut you use, be sure not to overcook the pork. Timing is everything . . . lock in those juices, don’t cook ’em out."
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, minced
4 (1-inch thick) pork chops, bone-in or boneless
Salt and black pepper
Mix the oil, vinegar and rosemary. Season the chops with salt and pepper. Coat the chops evenly with the oil mixture. Let the chops stand at room temperature while the grill heats.
Set the grill to medium, approximately 350°F. Grill chops 10 minutes per side, or until internal temperature reaches 160°F.