- 8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing
- Preparation Method
- 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.