Tuscan Pork Chops
Submitted by sallieg
Grilled pork chops marinated in Italian dressing, white wine, and sage for a simple Tuscan-inspired dinner. Five ingredients, big flavor, and a buttery pan sauce that takes minutes to make.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
3 hrsFive ingredients. That’s all you need to pull off pork chops that taste like a Tuscan vacation.
A quick soak in Italian dressing, white wine, and earthy sage tenderizes the meat and loads it with herbaceous flavor before it hits the grill.
While the chops rest, you boil down the marinade and swirl in a pat of butter for a silky little sauce that ties the whole plate together.
This is weeknight cooking at its finest: minimal effort, maximum reward.
Pro Tips
- Marinate for the full 24 hours if you have time. The longer soak really pays off in tenderness
- Let chops come to room temperature for 15 minutes before grilling so they cook evenly
- Use bone-in chops about 1 inch thick for the juiciest results
- Always boil the reserved marinade for a full 2 minutes since it touched raw pork
Ingredients
Directions
In large, shallow baking dish or plastic bag, combine Italian dressing, wine and sage.
Add chops. Turn to coat meat. Cover or close bag.
Marinate in refrigerator, turning occasionally, 3 to 24 hours.
Remove chops, reserving marinade.
Grill or broil chops, turning once, until done.
Bring reserved marinade to boil.
Boil at least 2 minutes.
Remove from heat.
Add butter.
Stir until it melts.
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