Randy, this isn't so much a recipe as a method. I marinate most any pork, (chops, steaks or tenderloin) in Italian dressing overnight or at least 8 hours(in the refrigerator) and then grill them. Guests rave and rave and I know from experience that they are no where near as tender when I don't marinate them. I use whatever Italian dressing I have and fat-free works fine. The "Zesty" versions are great too. My favorite is the dry Italian Dressing mix by Good Seasons. I just follow the instructions on the box using red wine vinegar for the vinegar. Good luck!