Grilled Pork Chops With Endive And Orange - cooking recipe

Ingredients

1/4 cup olive oil
1 sprig fresh rosemary, leaves stripped from stem
4 None pork chops
12 None baby potatoes, boiled and halved
2 heads Belgian endive, leaves separated
2 None oranges, peeled and segmented

Preparation

Combine 1 tbsp oil with rosemary leaves in a shallow dish. Add pork; turn to coat.
Heat 1 tbsp oil in a large skillet on medium heat. Add potato halves and cook for 8 mins, tossing occasionally, until crisp and well browned.
Meanwhile, heat a grill pan on high heat or preheat the grill to medium-high. Cook pork for 3 mins each side, brushing several times with marinade, until browned but still a little pink inside. Cook for another 1 min on each side if you prefer well done. Season to taste.
Arrange endive leaves and orange segments on serving plates; drizzle with remaining oil. Top each with a pork chop. Serve with potatoes.