Gateaux1

Liberally sprinkle salt and pepper all over the pork chops.

2 pork chops, salt and pepper

Melt 4 tablespoon butter in a large skillet over medium heat. Add the mushrooms and sauté, stirring often, until soft, about 10 minutes. Season with a pinch of salt and pepper.

6 tablespoon unsalted butter, 8 oz mushrooms

Add the honey, balsamic vinegar, and rosemary to the skillet and bring to a simmer. Cook, stirring constantly, until thickened, about 5 to 8 more minutes. Stir in ½ teaspoon salt and pepper, each. Use a large spoon (or ladle) to remove about ¼ cup of the sauce to use for basting the chops on the grill.

¼ cup honey, ½ cup balsamic vinegar

Meanwhile, turn your grill to high heat. Place the pork chops over the direct heat and cook for about 10 minutes. Turn the chops over and baste them with the sauce. Grill for another 8 to 10 minutes. Turn the chops over and baste the other side. Continue grilling and basting until an internal temperature reaches 140°F.

Allow the chops to rest for 10 minutes. Heat the sauce over low heat and stir in the remaining 2 tablespoon of butter. Remove the rosemary.

Plate the pork chops and spoon the agrodolce mushroom sauce over the top.