Balsamic Pork Chops
8 boneless pork chops, about 3/4-inch thick 12 ounces (1 1/2 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.
2 cooked Balsamic Pork Chops thinly sliced
1 14 1/2-ounce can diced tomatoes with basil and garlic, drained
1 cup pizza sauce
1 cup sliced mushrooms
4 ounces shredded Mozzarella cheese
8 slices French bread, diagonally sliced 1/2-inch thick
Ground black pepper to taste
In 10-inch nonstick skillet, combine sliced pork chops, tomatoes, pizza sauce and mushrooms. Cook over medium heat, stirring, until heated through, about 5 minutes. Meanwhile, toast bread under broiler; arrange bread on serving plates. Reduce heat to low; top mixture with cheese and cover to melt cheese, about 1 to 2 minutes. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.