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| 8 |
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boneless pork chops, about ¾-inch thick |
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| 12 oz |
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(1 ½ cups) balsamic vinaigrette dressing |
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| 1 |
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. |
| 2 |
Prepare medium-hot grill. |
| 3 |
Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. |
| 4 |
Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 chop |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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220.00 |
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| Calories From Fat (32%) |
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71.08 |
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% Daily Value |
| Total Fat 7.00g |
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11% |
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| Saturated Fat 2.00g |
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10% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 210.00mg |
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9% |
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| Carbohydrates 6.00g |
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2% |
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| Net Carbohydrates 6.00g |
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| Protein 27.00g |
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54% |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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Source: National Pork Board
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