Combine first 5 ingredients in a bowl with whisk or fork.
Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
Season chops with steak seasoning.
Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
Yield: 4 servings Preparation time: 5 to 8 minutes
Recipe courtesy of Rachael Ray