Rosemary Pork Chops with Grilled Tomato
Salad

This is a wonderfully aromatic dish. The pork chops are perfumed with fresh rosemary and partnered with charred grilled tomatoes tossed with grated lemon zest and crushed garlic.

PREP: 15 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

1 tablespoon chopped fresh rosemary leaves

2 teaspoons fennel seeds, crushed

¾ teaspoon salt

teaspoon ground black pepper

4 bone-in pork loin or rib chops, inch thick (about 6 ounces each), trimmed

1 pound plum tomatoes, each cut lengthwise in half

1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh parsley

1 teaspoon freshly grated lemon peel

1 garlic clove, crushed with garlic press

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. In cup, combine rosemary, fennel seeds, ½ teaspoon salt, and pepper. Use to rub on pork chops.

3. In medium bowl, combine tomatoes, oil, and remaining ¼ teaspoon salt; set aside.

4. Place pork chops on hot grill rack, cover, and cook chops 5 minutes. Turn chops and arrange on one side of grill. Place tomatoes, cut sides down, on other side of grill; set bowl aside. Cover grill and cook chops until browned on outside and still slightly pink in center, 3 to 5 minutes; cook tomatoes until evenly charred on both sides, 6 to 7 minutes.

5. Transfer chops to platter and tomatoes to cutting board. Cool tomatoes slightly, then cut into large pieces. Return tomatoes and their juices to bowl; stir in parsley, lemon peel, and garlic. Serve chops with tomato salad.

EACH SERVING: About 315 calories, 28g protein, 6g carbohydrate, 19g total fat (6g saturated), 88mg cholesterol, 520mg sodium