Hi, Curtis, I love using Italian dressing as a marinade for pork chops; it adds a good flavor and helps to keep the meat moist and tender. Here is something else to consider: your butcher may be trimming all the fat off the chops. This will dry out the meat very quickly. You may want to ask the butcher not to trim the chops. Unlike beef, all the fat on pork is on the outside of the meat, so it is easy to trim it off after the meat is cooked. Hope this helps. Over cooking pork will also make it tough and dry. If you braise them in liquid, they will also remain moist. Experiment with a little less time on the grill and see how that works. Good Luck! Alice
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