We tried our hand at grilling bone-in pork chops last weekend. I found a version of this recipe on Pinterest and traced the original back to Patio Daddio BBQ. I made a few changes to suit our tastes, and they turned out great! The pork chops are marinated in Italian dressing and basted with an Italian balsamic sauce. We both loved all the flavors in the pork. I let the pork chops hang out in the marinade all day while I was at work, and we threw them on the grill when I got home. They couldn’t have been easier!
- 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.