baked Mediterranean pork chops

Last night I made baked Mediterranean pork chops from Quick Food for a Moroccan themed dinner party. I served the pork chops with the roasted vegetables and couscous. 

Ingredients:

4 large pork loin chops, trimmed 

2 tablespoons extra-virgin olive oil 

2 cloves garlic, finely chopped 

1 tablespoon finely chopped fresh rosemary 

2 tablespoons balsamic vinegar 

4 Roma tomatoes, halved lengthwise 

1 large red pepper, cut into 3/4-in. strips 

4 small zucchini, trimmed and halved lengthwise 

Preparation: 

Preheat the oven 425 and lightly grease a baking pan. Arrange the pork chops in a single layer in the pan. Combine the olive oil, garlic, rosemary, thyme, and 1 tablespoon of the balsamic vinegar, then spoon half the mixture over the pork chops. Season to taste with salt and pepper. Cover with plastic wrap and marinate for 20 minutes. Place the 2 tomato halves, cut-side down, on each pork chop and sprinkle the tomatoes with the remaining balsamic vinegar. Toss the pepper and zucchini with the remaining herb mixture, then add to the dish around the chops. Bake for 45 minutes or until cooked through and well-browned. Serves 4. 

-E