Balsamic Pork Chops
- 8 boneless pork chops, 3/4-inch thick
- 12 oz balsamic vinaigrette dressing, (1 1/2 cups)
- 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 until internal temperature on a thermometer reads 160° F.
- Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.
Serving Suggestion: Serve with seasoned rice, steamed peas, and breadsticks.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.