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.
- 4 bone-in ribeye pork chops (3/4-inch thick)
- 1 cup italian salad 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.