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.


  • 4 boneless pork chops (1-inch thick)
  • 1/4 cup olive oil
  • 3 cloves garlic (crushed)
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh rosemary (chopped)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup sun-dried tomatoes (finely chopped)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons green onions (finely chopped)
  • 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 4-24 hours.
  2. Meanwhile, in a small bowl cover dried tomatoes with hot water, let stand for 10 minutes, drain well. Toss tomatoes in small bowl add 1/2 cup olive oil, vinegar, onion and pepper to taste; stir to combine well, set aside.
  3. 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 until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with vinaigrette.
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