Balsamic Pork Chops:
I used to make these often on my old gasser, completely fell off the radar until now. Simply brine a pork chop for a couple hours, rinse and dry, then dip in balsamic vinegar in a wide pan (the cheep artificial stuff, not the $190/oz. elixer) and grill, flipping every two minutes. Each time you flip, lay the chop just-grilled-side down in the balsamic, then flip and return to the grill (wetting both sides of the chop each flip I feel overpowers it). Continue until the center hits 140, you're done! The balsamic caramelizes and gives a really great color.
Live fast, die young, and leave a well-marbled corpse.