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Simple Grilled Tuscan Pork Chops

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

As the name indicates, this is a quick and easy way to grill some restaurant-worthy pork chops, Tuscan-style. The recipe uses very common ingredients with great results.

Ingredients

  • 6 whole Pork Rib Chops, 3/4" Thick
  • 16 ounces, fluid Zesty Italian Salad Dressing
  • ¼ cups Good Balsamic Vinegar
  • ⅛ cups Honey
  • ½ teaspoons Black Pepper, Ground Fresh
  • 1 sprig Fresh Rosemary

Preparation

Put the chops in a gallon-size zip-top bag, and dump in the salad dressing.

Seal the bag, removing the excess air, and shake to coat the chops well.

Refrigerate the chops and let them marinate 4-6 hours.

Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.

Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper.

Bruise the rosemary by rolling it several times gently under a rolling pin.

Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat.

Boil the liquid gently for five minutes then remove from the heat. This kills any nasties that were hanging out in the marinade.

Start your grill and prepare for direct grilling over medium-high heat (400-450º).

Grill the chops until they readily release from the grate, about three minutes.

Rotate the chops 45º and continue cooking for about two minutes.

Note: These cooking times are approximate, and they are based on chops that are about 3/4″ thick. Your mileage may vary.

Flip the chops over and grill three minutes more.

Brush the chops generously with the finishing sauce.

Rotate the chops 45º and continue cooking for about two minutes more.

Brush them with another good dose of the finishing sauce.

Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes.

Serve with a good drizzle of the finishing sauce and enjoy!

3 Comments

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AMC on 2.25.2011

I made these again for some friends and family the other night and got rave reviews!! Thanks so much for a delicious recipe.

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patiodaddio on 11.19.2010

Jill – I served them with my Grilled & Glazed Carrots (in my recipe box). The Grilled Salad or Grilled Zucchini Fries would also go very well with them. -John

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jillpickle on 11.19.2010

Oh those look delicious! What did you serve them with? Just curious…

3 Reviews

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AMC on 2.21.2011

My husband made these the other night and they were so delicious/ Moist and flavorful. Amazing just like all your other recipes I’ve tried!! Thanks for sharing, we’ll be making these again!!

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jillpickle on 1.24.2011

Daddio hit the mark with this one! My chops were so flavorful and juicy! I cannot wait to get outside on the grill where I imagine these will be pushed over the top in flavor. The honey adds a nice sweet balance to the tang of the vinegar and the zippy dressing. Just AWESOME!

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Lisa on 12.14.2010

Made this for dinner tonight – it was very good. I cooked it on my George Foreman grill but I definitely want to cook it again on the outdoor grill. I’m sure it will be much more flavorful. Recipe was fairly simple to follow.

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