Balsamic Pork Chops Recipe | Vinaigrette Marinaded

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Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 12 hours

8 boneless 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 facts per one chop.

Use leftovers with Stovetop Calzone, Grilled Pork Panini, or Tuscan Pork and Bean Salad.

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.

Calories: 174 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 210 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 1 grams
Carbohydrates: 6 grams

Random Safety Tip:

Refrigerate leftover pork as soon as possible.

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See Reviews (1)

Nothing special
by anonymous 10/19/2011

I thought this tasted good and was very easy, yet it was too simple for my taste. I think if you play around with spices you could make it really good. Maybe some garlic and red pepper flakes would give it a nice punch.

Buying/Handling/Storing Tip:

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
More Butcher Tips

About the Cut
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Learn About the Pork Cuts

Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

More about this cooking method

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Balsamic Pork Chops

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