This meal basically builds on the neo - tuscan steak recipe I posted a while back. The only difference is that the centerpiece is a big, juicy pork chop.
Bascially, all you do is coat the pork chops lightly with olive oil on both sides. Season with salt and pepper, and rub dried rosemary all over both sides. Grill the meat over a hot fire until meat is firm to the touch (about 12 minutes total, depending on thickness).
I serve the pork with my faux tuscan cannellini beans. You can find the recipe here.
Serve with a nice green salad to add a fresh, fibrous touch.
I just finished eating everything on this plate. Damn good.
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