Citrus and Rosemary Grilled Pork

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1/4 cup (a couple of glugs) dark molasses

3 tablespoons (3 splashes) balsamic vinegar

3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil

3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons

1 navel orange, zested

4 (1-inch thick) boneless, center cut pork chops

Montreal Steak Seasoning

Coarse salt and pepper

Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows

Orange and Oregano Salad, as an accompaniment, recipe follows

Sun-dried Tomatoes and Potatoes:

2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped

1 1/2 pounds red skinned very small potatoes, quartered

3/4 pound broccoli, cut in to florets

A handful of parsley, chopped

2 tablespoons (2 turns around the pan) extra-virgin olive oil

Salt and pepper

Orange and Oregano Salad:

3 large navel oranges

3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons

1/4 red onion, thinly sliced

A generous drizzle extra-virgin olive oil

2 tablespoons red wine vinegar

Salt and pepper