Broiled Salmon With Lemon And Olive Oil - cooking recipe

Ingredients

lemon slices
rosemary sprigs
4 (1-inch thick) bone-in pork chops
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. olive oil, divided
2 Tbsp. Dijon mustard
1 c. soft breadcrumbs
1/4 c. minced parsley
2 garlic cloves, minced
1/4 c. minced onion
1/2 (8 oz.) pkg. sliced fresh mushrooms
1 1/2 Tbsp. all-purpose flour
1/2 c. dry white wine
1 tsp. tomato paste
1 (14 1/2 oz.) can reduced sodium beef broth
1/2 c. bottled diced roasted red bell peppers
1 Tbsp. chopped fresh parsley
2 Tbsp. olive oil
2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 tsp. minced garlic
1/2 tsp. dried oregano
1/4 c. all-purpose flour
1 tsp. coarsely ground pepper
4 (3/4-inch thick) center-cut pork chops
1/2 c. crumbled Feta cheese
1/3 c. kalamata olives, chopped
1/2 c. firmly packed light brown sugar
3 Tbsp. Dijon mustard
2 Tbsp. soy sauce
2 Tbsp. bourbon
1/2 tsp. salt
1/4 tsp. pepper
6 (1-inch thick) bone-in pork chops

Preparation

Stir together first 6 ingredients in a shallow dish or large ziptop plastic bag; add pork chops.
Cover or seal and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade.
Grill pork, covered with grill lid, over medium-high heat (350\u00b0 to 400\u00b0) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160\u00b0, turning once. Bring reserved marinade to a boil in a small saucepan and cook, stirring occasionally, 2 minutes.
Pour over chops before serving.