Method:Grilling

1. Formula

1. 1/4 cup extra-virgin olive oil
2. 3 tablespoons fresh lemon juice
3. 1 tablespoon chopped rosemary
4. 3 garlic cloves, minced
5. Freshly ground pepper
6. 6 (5-ounce) boneless pork rib chops
7. 1 tablespoon drained capers
8. 1 tablespoon Dijon mustard
9. 1 tablespoon white wine vinegar
10. 1 cup flat-leaf parsley leaves
11. 1/2 (.6 ounce) package basil leaves
12. 1/2 (.625 ounce) package mint leaves
13. 2 tablespoons extra-virgin olive oil
14. Salt

2. Nutrition Information

• Calories: 329 kcal
• Carbohydrates: 2 g
• Dietary Fiber: 0 g
• Fat: 21 g
• Protein: 30 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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

4. Remark