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, peas
and breadsticks.
Balsamic
Pork Chops
- 8 boneless pork chops,
about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing
- 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.
Makes 8 servings.
Nutrition Facts: Calories
220 calories Protein 27 grams Fat 7 grams Sodium 210 milligrams
Cholesterol 8 milligrams Saturated Fat 2 grams Carbohydrates
6 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
