I can tell it's spring, all the recipes I'm thinking about seem to be grilled!
8 boneless pork chops, about 3/4 inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing
Place chops in a large resealable bag; pour vinaigrette dressing over chops. 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 10 minutes, turning once. Serve desired number of chops; wrap and refrigerate remaning chops for up to three days.
