Grilled Pork Chops with Rosemary and Sun-Dried Tomato Pesto

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this may become a classic in your pork chop-grilling repertoire. the flavors of the marinade permeates the pork, and renders it succulent and juicy as well.
Grilled Pork Chops with Rosemary and Sun-Dried Tomato Pesto
4 boneless pork chops
1 tbs lemon juice
1 tsp rosemary
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
In large resealable plastic bag, combine lemon juice, rosemary, garlic, salt and pepper. Place pork chops in bag, coating all sides with mixture. Seal bag. Refrigerate 30 minutes. Place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 minutes or until pork is no longer pink in center, turning once. Garnish with Sun-Dried Tomato Pesto.
Sun-Dried Tomato Pesto
1/2 cup oil-packed sun-dried tomatoes
1/4 cup pine nuts
1/2 cup basil
1/2 cup Parmesan
1/4 cup olive oil
1/4 cup chopped garlic
In food processor, roughly chop sun-dried tomatoes, pine nuts, basil, Parmesan, oil and garlic.
4 servings = about 410 calories.