8 boneless pork chops, about ¾-inch thick
12 oz (1 ½ cups) balsamic vinaigrette dressing


Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
Prepare medium-hot grill.
Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once.
Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.