Balsamic Pork Chops
These chops can be put in the refrigerator in the morning to marinate and be ready for the grill after work.
- 8 boneless pork chops, 3/4-inch thick
- 12 oz 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 10 minutes, turning once until internal temperature on a thermometer reads 160 F.
- Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with seasoned rice, steamed peas, and breadsticks.
Calories from Fat 51 (29%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 6g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.