March Prep: Grilled Balsamic & Herb Pork Chops

 We don't eat pork very often.  However, you can use chicken.  It was a delicious meal and it kept the pork moist.  We cooked it on the stove top rather than on a grill.  We cooked 2 of the chops then froze the remainder in the marinade for later.

Ingredients:

• 1/3 c balsamic vinegar
• 1/4 c olive oil
• 2 Tbsp Rustic Herb Seasoning
• 6 boneless pork loin chops (about 2 lbs)

Directions:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat. Then release air from bag.  Refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.