I had some Balsamic Vinaigrette left over from this salad and thought using it as a marinade would be tasty. Pork chops seemed like a good choice. I marinated the pork in the leftover vinaigrette for 8 hours before cooking them. In addition to the chops, we had Roasted Brussels Sprouts With Bacon and German Potato Salad #2. Enjoy!
Balsamic Vinaigrette-Marinated Pork Chops
4 bone-in pork chops
1. Place pork in a zip-top bag; pour in vinaigrette. Marinate in the refrigerator at least 8 hours.
2. Heat an oven-proof skillet over medium-high heat. (There's no need to add oil to the pan—there is some in the vinaigrette.) Remove pork chops from marinade, and sprinkle with salt and pepper. Sear both sides in hot skillet.
3. Bake at 400° for 25 to 30 minutes or until done.