Grilled tomatoes, garlic and onion give the salsa a smoky twist, creating a tempting topping for pork chops.

Prep Time: 15 minutes, cook time: 25 Minutes, servings: 4 
Ingredients
Chops
2 tablespoons chopped fresh sage leaves
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper to taste
4 large (1⁄2-inch-thick) pork chops
Salsa
2 cloves garlic, peeled
1 red onion, cut into wedges
2 metal skewers
4 ripe plum tomatoes
1⁄4 cup extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
Sea salt and freshly ground pepper to taste
1⁄2 teaspoon fresh jalapeño pepper, minced (optional)
Directions
1. For the chops, combine sage, mustard, olive oil, and salt and pepper in a small bowl. Spread mixture over chops and marinate in refrigerator 1 hour.
2. Preheat grill. For the salsa, thread garlic and onion onto separate skewers. Grill until charred and softened all over (3 to 4 minutes for the garlic, 10 to 12 minutes for the onion). Grill tomatoes until skin is charred all over, about 2 minutes. Let cool, then peel, seed and chop. Cube garlic and onion. Combine vegetables in a small bowl with olive oil, lemon juice, cilantro, salt and pepper, and jalapeño (if using); set salsa aside.
3. Cook chops on preheated grill 4 to 5 minutes per side, until browned and cooked through. Serve hot, topped with salsa. 

Prep Time: 15 minutes, cook time: 25 Minutes, servings: 4 

Ingredients

Chops

2 tablespoons chopped fresh sage leaves

2 tablespoons whole-grain mustard

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground pepper to taste

4 large (1⁄2-inch-thick) pork chops

Salsa

2 cloves garlic, peeled

1 red onion, cut into wedges

2 metal skewers

4 ripe plum tomatoes

1⁄4 cup extra-virgin olive oil

1 tablespoon lemon juice

2 tablespoons chopped fresh cilantro

Sea salt and freshly ground pepper to taste

1⁄2 teaspoon fresh jalapeño pepper, minced (optional)

Directions

1. For the chops, combine sage, mustard, olive oil, and salt and pepper in a small bowl. Spread mixture over chops and marinate in refrigerator 1 hour.

2. Preheat grill. For the salsa, thread garlic and onion onto separate skewers. Grill until charred and softened all over (3 to 4 minutes for the garlic, 10 to 12 minutes for the onion). Grill tomatoes until skin is charred all over, about 2 minutes. Let cool, then peel, seed and chop. Cube garlic and onion. Combine vegetables in a small bowl with olive oil, lemon juice, cilantro, salt and pepper, and jalapeño (if using); set salsa aside.

3. Cook chops on preheated grill 4 to 5 minutes per side, until browned and cooked through. Serve hot, topped with salsa. 

Summertime may seem like downtime, but for working moms it’s busy-ness as usual. Thankfully Easy Summer Food, from publishers Ryland Peters & Small, makes feeding the family a breeze with quick-prep meals—from appetizers to desserts and everything in between. Beyond basic barbecue, you’ll find a seasonal bounty of fresh vegetables, fruits and herbs, featured in a scrumptious variety of dishes just right for picnics, grill parties or great family gatherings around the table.