Instructions

Making the Glaze:  Spray a small saucepan with cooking spray.  Place it onto the stove over low heat.  Spray a measuring cup with cooking spray (1/2 cup measuring cup).  Add the balsamic vinegar, honey, Tamari, Olive Oil, chopped garlic, chopped scallions, rosemary, thyme and S&P.  Whisk together and let it bubble on low heat for approx. 10-12 minutes or until it starts to get nice and thick.  Once it is thick turn the heat off and add the butter.  Using a fork or whisk stir the butter in until all incorporated.  Remove from the stove, using a mesh strainer, pour the glaze through it to remove the bits of garlic, scallion and herbs.  Place back into sauce pan on low heat.

Season the pork chops with a drizzle of olive oil and S&P on each side.  Turn grill to medium high heat (should reach 375 degrees inside grill).  Remove pork from the fridge about 5-10 minutes before cooking (so they are not too cold).  Place them onto the grill (directly over heat/flames to get those nice char marks/lines); using a pastry brush, baste the pork chops with the glaze and cook for approx. 4 minutes.   Turn one of the burners off on the grill, turn the pork chops over and move them away from the direct heat/flame.  Brush a little more glaze on top of the pork chops and close the lid on grill.  Cook another 5 minutes or until they reach an internal temp of 145 Degrees.  Cooking time will vary depending on how thick your pork chops are.  They should be somewhat firm to touch.  Remove pork chops from grill and let them rest for about 5-8 minutes.

Plating:  Place the pork chops on a platter or on individual plates.  Brush the leftover glaze onto the top of the pork chops or drizzle over the plate as garnish.  Top with some homemade Peach & Mango Salsa.  Garnish with some fresh Cilantro.

Click here to get my salsa recipe:  Peach & Mango Salsa