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These grilled pork chops offer layers of flavor that belie their simplicity. The dried tomato vinaigrette makes a sweet and tangy flavor marriage with the chops. Complete the meal with grilled French bread slices, brushed with a little flavored oil and cooked penne pasta tossed with Parmesan cheese and chopped fresh basil.

Grilled Pork Chops with Dried Tomato Vinaigrette

4 boneless pork chops, 1-inch thick
1/4 cup olive oil
3 garlic cloves, crushed
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped dried tomatoes
1/2 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons finely chopped green onion
Freshly ground black pepper, to taste

1. In a small bowl stir together 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and pepper. Place pork chops in large self-sealing plastic bag; pour marinade over and refrigerate 4 to 24 hours.
2. Meanwhile, in a small bowl cover dried tomatoes with hot water, let stand for 10 minutes, drain well.
3. To tomatoes in small bowl add 1/2 cup olive oil, vinegar, onion and pepper to taste; stir to combine well, set aside.
4. Prepare medium-hot fire in kettle-style grill.
5. Remove chops from marinade, discarding remaining marinade. Grill over fire for 4-5 minutes on each side.
6. Serve chops with vinaigrette.

Serves 4.

Nutrition Facts:
Calories 430 calories
Protein 23 grams
Fat 36 grams
Sodium 200 milligrams
Cholesterol 55 milligrams
Saturated Fat 6 grams
Carbohydrates 3 grams
Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.

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