Ingredients:

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

Handful of chopped basil

Salt and black pepper

Method:

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 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.

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