Roman-style sweet and sour pork chops: grilled bone-in chops basted with a balsamic vinegar, honey, butter, garlic and rosemary glaze.

Scale

Season the chops: Sprinkle the pork chops evenly with the salt and pepper, and let them rest at room temperature while the grill heats.
Make the glaze and brush: Put the glaze ingredients in a microwave-safe dish, and microwave on high for 1 minute, until the butter melts and you can smell the garlic. Tie the rosemary sprigs together at the stems to make a basting brush.
Prepare the grill: Set up the grill for direct medium-high heat. On my gas grill, I preheat with all burners on high for 15 minutes, then turn them down to medium-high. Brush the grate clean, and wipe it with a paper towel dipped in vegetable oil.
Grill the first side: Grill the chops for 3 minutes, until they have grill marks and release easily from the grate. Rotate 90 degrees, and grill 3 more minutes, until well browned. (Keep the lid closed on a gas grill; leave it open on charcoal.)
Grill and glaze the second side: Flip the chops, grill for 3 minutes, then rotate 90 degrees. Baste with the glaze and cook 1 minute, then flip, baste again, and cook 1 more minute, until the chops reach 145°F in the thickest part.
Rest and serve: Move the chops to a platter, baste them one last time, and let them rest for 5 minutes before serving.

Equipment: A grill (I use a Weber Summit 650) and an instant-read thermometer.

No rosemary brush? Use a regular basting brush, and add a little more minced rosemary to the glaze.

The original recipe reduces the vinegar and honey into a syrup. I let the heat of the grill thicken the glaze instead, and use a little more honey.

Add some heat: Add 1/4 teaspoon red pepper flakes to the glaze.

For a quick weeknight dinner, serve with grilled peppers and onions, a salad, and orzo pilaf topped with grated pecorino romano.

Adapted from Anya von Bremzen's Sweet and Sour Glazed Pork Chops in Saveur.