Balsamic Pork Chops

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.