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Balsamic Pork Chops
Courtesy of National Pork Board
Serve With:
Servings: 8
Seasoned rice and steamed peas Prep Time: 5 Min Cook Time: 10 Min. Marinate: 2 Hr. What you need:
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What to do:
1. Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hrs.
2. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 9 min., turning once until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. 3. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days. These flavorful chops can be put in the refrigerator in the morning to marinate and be ready for the grill after work. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Wine pairings:
Pinot Noir, Côtes du Rhône, Chardonnay
Nutritional information:
Calories: 174; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 80mg; Total Carbs: 6g; Protein: 27g; Sodium: 210mg;
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