Balsamic Pork Chops
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.
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.
Nutritional Information Per Serving (1/8 of recipe): 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 National Pork Board.