Recipe Courtesy of the Oklahoma Pork Council                        

Ingredients

8 boneless pork chops, 3/4-inch thick

12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Cooking 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 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days 

Serving Suggestions

These flavorful chops can be put in the refrigerator in the morning to marinate and be ready to grill after work. Serve with seasoned rice, steamed peas and breadsticks.