Sunday, August 17, 2008

Grilled Balsamic Pork Chops

You’ll Need
· 8 boneless pork chops, about ¾-inch thick
· 12 oz (1 ½ cups) balsamic vinaigrette dressing

Preparing the pork
Place chops in large, resealable bag.
Pour vinaigrette dressing over.
Seal bag and refrigerate for 2 to 24 hours.

Cooking the pork
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.

Serve desired number of chops for dinner.
Wrap and refrigerate remaining chops for up to three days.

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