In a bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and freshly ground black pepper until well combined. Slowly drizzle in the olive oil while whisking to create an emulsified marinade. Fold in the fresh basil at the end—this preserves its bright flavor since basil can become bitter if bruised or mixed too early. Taste and adjust seasonings if needed.

Pat the pork chops dry with paper towels—this helps the marinade adhere better to the surface. Place the pork chops in a shallow dish or resealable bag and pour the balsamic marinade from Step 1 over them, making sure each chop is well coated on both sides. Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 1 hour, but ideally 2 to 4 hours. This allows the flavors to penetrate the meat and tenderize it slightly. I like to turn the chops halfway through marinating to ensure even flavor distribution.

Remove the pork chops from the refrigerator 15 minutes before grilling to bring them closer to room temperature for even cooking. Preheat your grill to medium-high heat (around 400°F). Place the pork chops on the grill grates and cook for 7 to 8 minutes without moving them—this develops a nice caramelized crust. Flip the chops once and cook for another 6 to 8 minutes until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.

Transfer the grilled pork chops to a clean plate and tent loosely with aluminum foil. Let them rest for 3 minutes—I always rest my chops because this allows the juices to redistribute back into the meat, keeping it tender and juicy rather than dry. After resting, serve immediately while still warm. The pork chops can be drizzled with any remaining marinade if desired.