balsamic-glazed pork chops... 20 minutes, plus marinating

the goods:

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
bone-in pork rib chops



In a blender, combine vinegar, mustard, garlic, rosemary, salt, pepper, and 2 tablespoons water. Blend until smooth. With machine running, add olive oil in a thin, steady stream; blend until creamy.



Place pork in a shallow dish, and season with salt and pepper.



Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least an hour (or up to 1 day).



Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes. Let rest 5 minutes before serving.