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.
- 8 New York pork chops (top loin, 3/4-inch thick)
- 12 ounces balsamic vinaigrette salad dressing (1 1/2 cups)
- 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.