I thought the recipe was a little on the sweet side, so I substituted red wine vinegar for the balsamic vinegar. To keep it a little more on the savory side, I omitted the orange zest and used fresh rosemary & thyme from the garden. The pork chop was slightly overdone. I think it could have benefited from a start on the stovetop and a finish in the oven. Altogether, it was tasty, and I'd make it again following the above instruction.