Fast & Easy Dinner: Pork Chops on a Stick

Ingredients

8 6-ounce boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
Peanut oil
8 8 x 1/4-inch-thick wooden skewers or dowels
Honey mustard or bottled barbecue sauce
cooked corn on the cob, for serving

Directions

1. Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 30 hours, turning bag occasionally.
2. Meanwhile, preheat oil to 350°F. Drain chops, discarding marinade.
3. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160°F. To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop. Be cautious of splattering oil. Maintain oil temperature around 350°F.
4. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard and corn on the cob.

Serves 4.

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