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
- 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.
- Meanwhile, in a small
bowl cover dried tomatoes with hot water, let stand for 10 minutes,
drain well.
- To tomatoes in small bowl
add 1/2 cup olive oil, vinegar, onion and pepper to taste; stir
to combine well, set aside.
- Prepare medium-hot fire
in kettle-style grill.
- Remove chops from marinade,
discarding remaining marinade. Grill over fire for 4-5 minutes
on each side.
- 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.
