This particular way of seasoning pork chops has become a staple around here this summer, because it’s easy and tasty.  It smells like a sunny hillside overlooking the Mediterranean sea….


It’s very simple:  Get some pork chops out and sprinkle them liberally with ground coriander, freshly ground black pepper, some chopped fresh thyme, and some garlic salt (this is one of the few times that I’ll actually use this ingredient).  If you’re feeling not-so-lazy, then crush some garlic cloves instead, and rub them with the fresh garlic, and season with salt.  Last, rub them with some good, fruity olive oil.

If you have the time, let them sit in the fridge for a couple of hours, but they’re great even if you don’t.

While the chops are resting, chop up some fresh, ripe tomatoes, (you want about a cup and a half total) and then a big handful of fresh basil. Mix these two together with salt and pepper to taste, a good slosh of olive oil, and a dash of either lemon juice or balsamic vinegar.  Taste it to see if you like it, and add more of anything you think it needs more of.  I didn’t have capers on hand when I made this, but if I did, I would have added a  handful.


Slap the chops and a bundle of asparagus on the grill over some intense heat, just until you’ve got good grill marks on them and the meat near the bone of the chops is cooked through.  Transfer the asparagus to a plate and spoon the tomato relish over it while it’s still hot.  Try squeezing some fresh lemon juice over the chops as well.