Description
These flavorful chops can be put in the refrigerator in the morning to marinate and be ready for the grill after work. Serve with seasoned rice, steamed peas and breadsticks.
Ingredients
- 8 New York pork chops (top loin, 3/4-inch thick)
- 12 ounces balsamic vinaigrette salad dressing (1 1/2 cups)
Directions
- 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.
NutritionView more
PER SERVING *
| Calories35Calories from Fat┅ |
| % DAILY VALUE* |
| Total Fat |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium50mg1% |
| Protein0% |
| Calories from Fat┅ |
| % DAILY VALUE* |
| Total Carbohydrate7g2% |
| Dietary Fiber |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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