• 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.

Serves 4.

Food Exchanges:
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