Thyme for                         Cooking

Grilled Pork Chops with Spinach and Cannellini Salad          Time: 30 minutes

2 pork chops
1 cup tomato sauce - 8 oz, (220 ml)
3 cloves garlic
3 tbs red wine vinegar
3 tbs olive oil, the good stuff...for salads
1 1/2 tsp basil
1 1/2 tsp oregano
1 small can, 8 oz, (225gr) white beans (cannellini)
fresh spinach for a salad for two, 8 oz?
1 tomato
1 red onion
1/2 green pepper   other half tomorrow night
1 tbs Dijon mustard
1 tbs cornstarch (maizena)

Mince garlic.  Mix tomato sauce, garlic, 1 tbs oil, 1 tbs vinegar, 1 tsp basil, 1 tsp oregano in shallow baking dish.  Add chops and allow to marinate while preparing salad.  Wash and tear spinach for salad.  Drain and rinse beans.  Thinly slice red onion and green pepper.  Slice tomato.   In deep bowl mix remaining vinegar, oil, and herbs.  Add mustard and whisk well to combine.  Add onion and pepper and toss well.  Cook pork chops (reserve marinade) on barbecue grill or broil (grill) for 6 - 8 minutes per side, depending on thickness, until done.  See techniques for tips.  Chops can also be pan-fried for about the same amount of time.  While chops are cooking mix cornstarch into reserved marinade in a small sauce pan.  Bring marinade to a simmer over medium heat, stirring until thickened.  When chops are almost done add beans, spinach and tomato to vinaigrette/onions and toss well to combine.  Arrange salad on plate.  Put 1 chop next to salad and serve with sauce on the side.
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