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Serves 4.


• 4 pork loin chops, 3/4-inch thick
• 1 cup reduced-fat Italian dressing
• 4 tablespoons chopped fresh herbs (chives, basil, marjoram, oregano, rosemary – any combination)

Cooking Directions

Place chops resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours.

Remove chops from marinade; discard marinade.

Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

Serving Suggestions
Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarbourgh Faire combination of Parsely, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.

Nutrition Facts

    Calories 170 calories; Protein 25 grams; Fat 6 grams; Sodium 360 milligrams; Cholesterol 60 milligrams; Saturated Fat 2 grams; Carbohydrates 1 grams

Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit

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