4 2 oz Bone-in or Boneless pork chops (total of 8 oz)
1 cup Kraft Tuscan Roasted Red Pepper Salad Dressing
4 slices Sun Dried Tomato Butter, for topping (see recipe below)
Sun Dried Tomato Butter:
1 cup butter, softened
1 cup sun dried tomatoes, packed in oil, drained and chopped
2 cloves fresh garlic, minced
1 tablespoon fresh lemon juice
5 drops Chipotle Tabasco sauce
Sea Salt
Freshly ground pepper
Directions:
Place pork chops with 1 cup of the marinade in a sealable plastic bag; refrigerate 30 minutes to overnight.
Meanwhile, Place all sun dried tomato butter ingredients in food processor; pulse until smooth and well blended. Pour butter out on to sheet of wax paper; shape into cylinder and twist ends of wax paper, refrigerate until ready to use.
Preheat grill to medium-high heat. Place marinated pork chops on grill; discard marinade. Grill until nicely charred on the outside and the internal temperature reaches 155°F, about 4 minutes per side.
Transfer chops to platter and top each one with a slice of the sun dried tomato butter. Cover, and let rest 5 minutes before serving.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
4 2 oz Bone-in or Boneless pork chops (total of 8 oz)
1 cup Kraft Tuscan Roasted Red Pepper Salad Dressing
4 slices Sun Dried Tomato Butter, for topping (see recipe below)
Sun Dried Tomato Butter:
1 cup butter, softened
1 cup sun dried tomatoes, packed in oil, drained and chopped
2 cloves fresh garlic, minced
1 tablespoon fresh lemon juice
5 drops Chipotle Tabasco sauce
Sea Salt
Freshly ground pepper
Directions:
Place pork chops with 1 cup of the marinade in a sealable plastic bag; refrigerate 30 minutes to overnight.
Meanwhile, Place all sun dried tomato butter ingredients in food processor; pulse until smooth and well blended. Pour butter out on to sheet of wax paper; shape into cylinder and twist ends of wax paper, refrigerate until ready to use.
Preheat grill to medium-high heat. Place marinated pork chops on grill; discard marinade. Grill until nicely charred on the outside and the internal temperature reaches 155°F, about 4 minutes per side.
Transfer chops to platter and top each one with a slice of the sun dried tomato butter. Cover, and let rest 5 minutes before serving.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.