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



Place chops in large resealable bag and pour vinaigrette dressing over chops. Seal bag and refrigerate 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for approximately 8 to 10 minutes; turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to 3 days.