4  10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn’t French them, which means to clean off the area near the tip of the bone. Your call.)

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1⁄3 cup balsamic vinegar

2 T. honey

4 T. unsalted butter (I used only 3 T. – it was plenty)

1 sprig fresh rosemary, torn into 1″ pieces

 

Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.  Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.  Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.