In a shallow glass dish, whisk together the vinegar, Dijon, basil, and pepper. Add the oil in a thin stream.
Place the pork chops in the marinade, turning to coat. Cover and refrigerate for 1 hour, up to 4 hours.
Heat the grill about 30 minutes before serving time.
About 15 to 20 minutes before serving, cook the chops on the hot grill, turning once, until the internal temperature reads 145°, about 10 to 15 minutes.
Remove the meat from the grill and tent with foil. Allow to rest for three minutes before serving.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 pork chop as well as excess marinade that should be discarded.To make as a freezer meal: place the marinade in a labeled, ziptop freezer bag. Add the pork chops. Store in the freezer for up to 6 weeks. Thaw on a tray in the refrigerator prior to cooking.