Broiled Salmon With Lemon And Olive Oil

• lemon slices
• rosemary sprigs
• 4 (1-inch thick) bone-in pork chops
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. olive oil, divided
• 2 Tbsp. Dijon mustard
• 1 c. soft breadcrumbs
• 1/4 c. minced parsley
• 2 garlic cloves, minced
• 1/4 c. minced onion
• 1/2 (8 oz.) pkg. sliced fresh mushrooms
• 1 1/2 Tbsp. all-purpose flour
• 1/2 c. dry white wine
• 1 tsp. tomato paste
• 1 (14 1/2 oz.) can reduced sodium beef broth
• 1/2 c. bottled diced roasted red bell peppers
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. olive oil
• 2 tsp. grated lemon rind
• 1 Tbsp. fresh lemon juice
• 2 tsp. minced garlic
• 1/2 tsp. dried oregano
• 1/4 c. all-purpose flour
• 1 tsp. coarsely ground pepper
• 4 (3/4-inch thick) center-cut pork chops
• 1/2 c. crumbled Feta cheese
• 1/3 c. kalamata olives, chopped
• 1/2 c. firmly packed light brown sugar
• 3 Tbsp. Dijon mustard
• 2 Tbsp. soy sauce
• 2 Tbsp. bourbon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 (1-inch thick) bone-in pork chops

1. Stir together first 6 ingredients in a shallow dish or large ziptop plastic bag; add pork chops.
2. Cover or seal and chill 30 minutes, turning once.
3. Remove pork from marinade, reserving marinade.
4. Grill pork, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160u0b0, turning once. Bring reserved marinade to a boil in a small saucepan and cook, stirring occasionally, 2 minutes.
5. Pour over chops before serving.

lemon slices, rosemary sprigs, salt, pepper, olive oil, mustard, breadcrumbs, parsley, garlic, onion, mushrooms, flour, white wine, tomato paste, beef broth, red bell peppers, parsley, olive oil, lemon rind, lemon juice, garlic, oregano, allpurpose, ground pepper, center, feta cheese, kalamata olives, brown sugar, mustard, soy sauce, bourbon, salt, pepper, pork chops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69947 (may not work)