Balsamic Pork Chops

Balsamic Pork Chops
  • TOTAL PREP TIME15 minutes

Share this recipe


  • 8 New York (top loin) 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.