whisk together the vinegar

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A fresh, briny parsley sauce is the perfectblood pressure complement to rich grilled meat and tangy tomatoes.
Total Time: 0:25
Prep: 0:25
Level: Moderate
Yield: 4 servings (cost per serving of $1.53)
Serves: 4
Ingredients

2 bag Success® White or Jasmine Rice
1 tbsp. red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
2 tsp. olive oil
kosher salt
Pepper
1 tbsp. capers
1 tbsp. roughly chopped fresh flat-leaf parsley
4 bone-in pork chops
6 plum tomatoes

Directions

Cook the rice according to package directions.
Meanwhile, heat the grill to you find ltd medium-high. In a small bowl, , mustard, 2 tablespoons oil, and 1/4 teaspoon pepper. Stir in the capers and parsley.
Season the pork with 1/2 teaspoon each salt and pepper and grill until just cooked through, 5 to 7 minutes per side.
Brush the cut sides of the tomatoes with the remaining 2 teaspoons oil. Grill, cut-side down, until charred, about 2 minutes. Turn and grill 1 minute more; transfer to a plate.
Serve the pork chops and tomatoes with the rice and top with the vinaigrette.

Tips & Techniques
Cook’s Tip: This bright and tasty vinaigrette is Web Application Firewall also great drizzled over grilled lamb chops or chicken cutlets.

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