4 bone-in ribeye (rib) pork chops, 3/4-inch thick

3/4 cup Italian dressing, or reduced-fat Italian dressing

1 teaspoon Worcestershire Sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).

Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 9 minutes total cooking time, until internal temperature on a thermometer reads 145 degrees, followed by a 3-minute rest time.

Prep time is 20 minutes, and cook time is 15 minutes. Marinating time is 20 minutes. Serves 4.

— From the National Pork Board