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

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 1 hour, turning bag occasionally.

2. Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. 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 degrees 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 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops.