"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Italian Pork Chops, by Julie Hyland, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 - 8 boneless pork chops 1 bottle Wishbone Italian Dressing Salt & pepper to taste
Trim fat from pork chops and season with salt and pepper to taste. Place in 1 gallon Ziploc bag. Add bottle of dressing, tossing to coat meat. Refrigerate 2 - 4 hours (or overnight), turning occasionally to be sure marinade is on all of meat.
Grill over medium-high heat 7 - 8 minutes per side.
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