Lemon-Rosemary Pork Chops

I marinated the chops in a sauce made of lemon, fresh rosemary and garlic, with a little Dijon mustard, black pepper and olive oil, and grilled them on the George Foreman grill. I know we have been eating a lot of rosemary lately, but there’s a ton of it in the garden, and it tastes so good with so many different things!

I prepared the micro-greens, endive and green onion salad that we like so much with my homemade vinaigrette and included the grated carrot again. For side dishes, I warmed up some basmati rice and lentils I had made and frozen previously, as well as a “Southwestern” mix of veggies, that includes corn, black beans, red and green bell peppers and onions. For dessert, we had the last of the pie. Simple and quick to prepare but tasty.