{"id":96947,"date":"2015-08-14T12:17:30","date_gmt":"2015-08-14T10:17:30","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/?p=96947"},"modified":"2015-08-14T12:17:30","modified_gmt":"2015-08-14T10:17:30","slug":"thirty-minute-meals-grilled-pork-chops-with-plum-tomatoes","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/2015\/08\/14\/thirty-minute-meals-grilled-pork-chops-with-plum-tomatoes\/","title":{"rendered":"Thirty-minute meals: grilled pork chops with plum tomatoes"},"content":{"rendered":"

A fresh, briny parsley sauce is the perfect complement to this grilled pork and tangy tomato dish.<\/p>\n

You will need:<\/strong>
\n* White rice.
\n* One tablespoon red wine vinegar.
\n* One teaspoon Dijon mustard.
\n* Two tablespoons olive oil.
\n* Two teaspoons olive oil.
\n* Salt and pepper.
\n* One tablespoon capers.
\n* One tablespoon roughly chopped fresh flat-leaf parsley.
\n* Four bone-in pork chops.
\n* Six plum tomatoes.<\/p>

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What to do:<\/strong>
\nCook the rice according to package directions.
\nMeanwhile, heat the oven to medium-high. In a small bowl, whisk together the vinegar, mustard, two tablespoons oil, and a quarter teaspoon pepper. Stir in the capers and parsley.
\nSeason the pork with half a teaspoon of salt and pepper on each and grill until just cooked through, five to seven minutes per side.
\nBrush the cut sides of the tomatoes with the remaining two teaspoons of oil. Grill, cut-side down, until charred, about two minutes. Turn and grill one minute more; transfer to a plate.
\nServe the pork chops and tomatoes with the rice and top with the vinaigrette.<\/p>\n

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