Grilled Pork Chops With Endive And Orange

• 1/4 cup olive oil
• 1 sprig fresh rosemary, leaves stripped from stem
• 4 None pork chops
• 12 None baby potatoes, boiled and halved
• 2 heads Belgian endive, leaves separated
• 2 None oranges, peeled and segmented

1. Combine 1 tbsp oil with rosemary leaves in a shallow dish. Add pork; turn to coat.
2. Heat 1 tbsp oil in a large skillet on medium heat. Add potato halves and cook for 8 mins, tossing occasionally, until crisp and well browned.
3. Meanwhile, heat a grill pan on high heat or preheat the grill to medium-high. Cook pork for 3 mins each side, brushing several times with marinade, until browned but still a little pink inside. Cook for another 1 min on each side if you prefer well done. Season to taste.
4. Arrange endive leaves and orange segments on serving plates; drizzle with remaining oil. Top each with a pork chop. Serve with potatoes.

olive oil, rosemary, pork chops, potatoes, endive, oranges

Taken from recipes-plus.com/api/v2.0/recipes/33548 (may not work)