Grilled Pork Chops with Salsa Rossa 

4 loin pork chops, ask the butcher to flatten out the chops for you

Marinade

• 2 tablesp. olive oil
• Juice of a lemon
• Sprig of rosemary
• Salt and black pepper

 
Salsa Rossa

• 4-5 cloves garlic, sliced
• 4 tablesp. olive oil
• 1 can plum tomatoes
• 2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped
• 2 chillies, chopped
• Handful of chopped basil
• Salt and black pepper
   
  

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins. Add the peppers, chilli and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Shortcut: Make double the Salsa Rossa, it will keep well in the freezer for the next time.