Tuscan Pork Chops

My husband not being one for pork, absolutely loved these, myself included!  I think I will be buying more pork and making these a little more often! 

6 Pork rib chops, 3/4" thick

16 oz Zesty Italian salad dressing
1/8 cup good balsamic vinegar
1/8 pomegranate red wine vinegar
1/8 cup honey
1 teaspoon dried rosemary
1/2 tsp black pepper, ground fresh

1. 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.

2. 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,red wine vinegar,  honey, and black pepper.  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.

3.  Heat grill (I use a George Forman) and place chops on it.  Brush marinade on and cook for 4-5 minutes.  Flip and add more marinade cooking another 4-5 minutes till desired doneness.  Serve hot with your favorite side dish and enjoy!

Photo and recipe adapted from Patio Daddio BBQ.