Marinated Pork Chops with Herb Salsa

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped rosemary
• 3 garlic cloves, minced
• Freshly ground pepper
• Six 5-ounce boneless pork rib chops
• 1 tablespoon drained capers
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 cup flat-leaf parsley leaves
• 1/2 cup basil leaves
• 1/2 cup mint leaves
• Salt

1. In a large bowl, whisk 1/4 cup of the olive oil with the lemon juice, rosemary and two-thirds of the garlic; season with pepper.
2. Add the pork chops and turn to coat.
3. Let stand at room temperature for 1 hour.
4. Meanwhile, in a food processor, pulse the remaining garlic with the capers, mustard and vinegar just to combine.
5. Add the parsley, basil and mint and pulse to chop.
6. Add the remaining 2 tablespoons of olive oil and pulse just to combine.
7. Transfer the salsa to a bowl; season with salt and pepper.
8. Light a grill.
9. Remove the pork from the marinade and season with salt.
10. Grill over high heat, turning once, until just cooked through, 8 to 9 minutes.
11. Let the chops rest for 5 minutes, then serve with the salsa.

extravirgin olive oil, lemon juice, rosemary, garlic, freshly ground pepper, chops, capers, mustard, white wine vinegar, flatleaf parsley, basil, mint leaves, salt

Taken from www.foodandwine.com/recipes/marinated-pork-chops-with-herb-salsa (may not work)