- 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.