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Grilled Pork Chops with Spinach and Cannellini Salad    

2 pork chops, about 12oz (350gr) total weight.  (I used boneless)
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 dried basil
1 1/2 tsp dried oregano
15 oz, (450gr) white beans (cannellini)
fresh spinach for a salad for two, 4 oz (125gr) 
2 tbs fresh marjoram or oregano
1/2 cup cherry or grape tomatoes
1/2 red onion  
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.  Cut tomatoes in half.  In large bowl mix remaining vinegar, oil, and dried herbs.  Add mustard and whisk well to combine.  Add onion, toss well and allow to marinate. Tear marjoram leaves off stems, but leave whole.
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, marjoram, spinach and tomato to vinaigrette/onions and toss well to combine.  Arrange salad on plates.  Put 1 chop next to salad and serve with sauce on the side.