Citrus and Rosemary Grilled Pork

• 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