5 minutes prep, 10 minutes cook
8 New York (top loin) pork chops, 3/4-inch thick
12 ounces 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 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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, Grilled Pork Panini, or Tuscan Pork and Bean Salad.
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.
Calories: 174 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 210 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 1 grams
Carbohydrates: 6 grams