Italian Grilled Pork Chops
adapted from Patio Dadio BBQ
- 4 pork chops (1-inch thick)
- 2 cups Italian salad dressing, divided
- 3 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Honey
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 1/2 tsp black pepper
Put the pork chops in a gallon-size zip-top bag, and pour 1 cup of the Italian dressing over the chops. Refrigerate for 4-6 hours.
In a medium sauce pan, whisk together 1 cup Italian dressing, balsamic dressing, Worcestershire, honey, rosemary and pepper. Bring to a boil. Reduce heat and let simmer for 5 minutes.
Grill the pork chops until done, approximately 6-8 minutes per side (depending on thickness), brushing with basting sauce while cooking.