Preparation:
For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag.
Marinate in the refrigerator for 6-8 hours or overnight.
In a small bowl combine sun-dried tomatoes and enough hot water to cover tomatoes; let stand for 10 minutes, drain. In a small bowl stir together olive oil, vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes.
Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes.
Turn chops and grill for 4-5 minutes more, until chops are just done. Serve chops with vinaigrette. |
