2
Place pork chops in a medium resealable plastic bag. Combine 3 Tbs lemon juice, 2 tablespoon oil, 1 tablespoon fresh oregano, 1 Tbs coriander, 2 tsp dried oregano, 1/2 Tbs ground fennel, 1/4 Tbs salt and 1/8 Tbs pepper in small bowl.", "Pour marinade over pork in bag; close bag. Turn bag to evenly coat pork with marinade. Marinate in the refrigerator overnight, turning bag occasionally.", "Prepare a medium-hot fire in grill. Remove pork from marinade; discard marinade in bag. Drizzle remaining 1 teaspoon oil over both sides of pork chops. Grill chops, uncovered, over direct heat for 8-9 minutes or until temperature reaches 145 degrees F., turning chops over halfway during grilling. Transfer chops to a cutting board. Loosely cover with foil; let rest for 5 minutes. Serve with Grilled Baby Eggplant (instructions follow). Garnish with remaining 1 tablespoon fresh oregano.", "For Eggplant:
3
About 20 minutes before grilling eggplant, use the tines of a fork to score the skin of the eggplant from stem to bottom, then cut each into quarters. Place eggplant in medium resealable plastic bag. Combine 3 Tbs oil, 2 Tbs lemon juice, 1 Tbs wine, 1 1/2 tsp ground fennel, 1/2 tsp salt and 1/4 tsp pepper in small bowl. Pour mixture over eggplant in bag; close bag. Turn bag to evenly coat eggplant with marinade. Marinate at room temperature about 15 minutes.", "While pork chops are grilling, grill eggplant; cut sides down, over direct heat for 4-6 minutes or until fork tender, turning eggplant pieces over halfway during grilling.", "Remove to plate and serve at room temperature with pork chops."]
