• 4 bone-in ribeye (rib) pork chops, 3/4-inch thick
  • 3/4 cup Italian dressing, *
  • 1 teaspoon Worcestershire sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.

* Or use a reduced-fat Italian dressing

An easy way to marinate your pork chops. Serve with Sliced Tomatoes Vinaigrette, broccoli spears and Garlic Mashed Potatoes.

Calories: 184 calories

Protein: 25 grams

Fat: 10 grams

Sodium: 140 milligrams

Cholesterol: 60 milligrams

Saturated Fat: 2 grams

Carbohydrates: 1 grams