8 pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing
Cooking Directions
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.
Nutrition facts per one chop.
Use leftovers with Stovetop Calzone (in Leftover category),
Grilled Pork Panini (in Sandwich category), or Tuscan Pork
and Bean Salad (in Salad category).
Serving Suggestions
These flavorful chops can be put in the refrigerator in the
morning to marinate and be ready for the grill after work.
Serve with seasoned rice, steamed peas and breadsticks.
