- 4 bone-in ribeye (rib) pork chops, 3/4-inch thick
- 1 cup Italian dressing, reduced fat
- 4 tablespoons fresh herbs, chopped (any combination - chives, basil, oregano, rosemary)
Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3 lean meat
Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarbourgh Faire combination of Parsely, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.
Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams