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Balsamic Pork Chops
- TOTAL PREP TIME15 minutes
- SERVINGS8
- DEGREE OF DIFFICULTYEasy
Ingredients
- 8 New York (top loin) pork chops 3/4-inch thick
- 12 ounces balsamic vinaigrette dressing (1 1/2 cups)
Preparation
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.
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.
Meet the Morris and Bohrn Families
Sedgwick, KansasWe live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
