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 (top loin) pork chops, 3/4-inch thick
12 ounces balsamic vinaigrette 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.
Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.
Nutrition Information
Calories: 174 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 210 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 1 grams
Carbohydrates: 6 grams