Grilled Tuscan Pork Chops

The summer is meant for grilling! I really think that we use our grill a couple of times a week and it seems like we mostly grill chicken. My husband actually found this recipe for me and asked that we switch up our chicken routine and try out these pork chops instead. Best. Decision. Ever! Sometimes I feel like pork chops are tough and dry, but the marinade that these chops soak in makes them so moist, tender, and flavorful!
If you need a killer grillin’ recipe for the 4th of July, I highly recommend this one!



Serves: 6

Grilled Tuscan Pork Chops

6 hr, 15 Prep Time

10 minCook Time

6 hr, 25 Total Time

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  • 6 (3/4 inch thick) boneless pork chops
  • 1 (16 ounce) bottle Italian salad dressing
  • 1/4 cup balsamic vinegar
  • 1/8 cup honey
  • 1 teaspoon dried Rosemary
  • 1/2 teaspoon pepper


  1. Place pork chops in a large resealable Ziploc bag and pour in the whole bottle of salad dressing.
  2. Seal the bag, removing the excess air, and shake to coat the pork chops.
  3. Place bag in the fridge and let marinate 4-6 hours.
  4. After marinating, remove pork chops from the bag and shake off the excess marinade; set them aside on a platter.
  5. Pour the marinade into a small sauce pan and add balsamic vinegar, honey, Rosemary, and pepper. Bring the mixture to a slight boil over medium heat. Boil for five minutes then remove from the heat; set aside.
  6. Heat grill to medium-high heat.
  7. Grill pork chops for 4-5 minutes on each side until cooked through or they reach an internal temperature of 145 degrees F.
  8. Brush pork chops with the sauce again and let them rest five minutes before serving.



474 cal


40 g


1 g


26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe source: Patio Daddio 


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8 Responses to “Grilled Tuscan Pork Chops”

    • Grilling in the oven is like cooking on the grill with the lid down. Just as the lid on the grill captures the heat so that your food cooks from the top and the bottom, so does the oven door. Use a rack so the heat can circulate under the food, and you'll rarely have to turn the meat you're cooking. After you are done marinating, roast at 375°F for about 30 minutes, or broil 4–5 inches from the heat source for 14–18 minutes, turning once, until juices run clear.

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