1. Remove the pork chops from the package and place in a zip seal bag.

Marinade

1. Mix all the ingredients together.
2. Pour into the bag with the pork chops.
3. Remove as much air as possible and seal; move the meat and sauce around together, making sure the meat gets fully coated.
4. Place the meat on a plate or baking dish flat, in a single layer; chill.
5. Allow to marinate for 1-4 hours, flipping occasionally.

Balsamic Strawberries

1. Clean and slice the strawberries and place in a bowl.
2. Dice the fresh basil, add to the bowl of strawberries.
3. Pour the balsamic reduction over the top and gently mix together.
4. Cover until ready to use.

Pork Chops

1. Heat grill to medium high or similar and remove the chops from the refrigerator, allowing them to get to room temperature or close before grilling (at least 20 minutes).
2. Remove from marinade; toss marinade in the trash.
3. Grease grill if necessary.
4. Place chops on the grill and cook for 4-5 minutes for thin, 5-6 minutes for medium, and 6-7 minutes for thick cut.
5. Flip, cook, reducing the cook time by 2 minutes, depending on the thickness of your chops. Take care not to over cook or the chops will be tough and dry; perfect for using as a puck in street hockey.
6. Remove from grill and allow to rest for 5 minutes.

Assembly

1. Plate the chops.
2. Scoop the balsamic strawberries and arrange over the pork chops.
3. Sprinkle a modest amount of bleu cheese crumbles over the chops and strawberries.
4. Serve and enjoy.