Grilled Mediterranean Pork With Artichokes And Pearl Onions

Directions

1. Score root end of each onion. Cook in lightly salted boiling water till tender (15 to 20 min). Remove onions from pan with a strainer to a bowl of ice water. Peel. Towel dry. Place in a bowl with the artichoke hearts. Add in half of the salad dressing, minced garlic, and all of the tomato paste; toss to coat. Set aside.
2. While the onions cook, trim the the chops; rinse and towel dry. Combine the parsley and the remaining salad dressing on a plate and coat the both sides of the chops. Set aside.
3. Wash and dry the potatoes and micro-bake. Keep hot.
4. While the potato bakes, preheat the grill: George Foreman. When the grill is ready, place the chops on the lower end of the sloped grill; spoon the artichoke-onion mix above. Close the grill and cook for 5 minutes to 7 mins.
5. Arrange a potato, chop and artichoke-onion mix on each plate. Crumble feta the artichoke-onion mix. Season all with a few grindings of pepper. Use salt to taste. Splash with balsamic vinegar (optional).
6. Description: "Artichoke hearts and pearl onions are grilled along side pork chops in a Foreman electric grill. Review: Heaven splashed with a little Start to Finish Time:"0:30"
7. Serving Ideas : Boiled potato cubes; or possibly small pasta
8. NOTES : The idea which inspired this meal used the baby artichokes and shallots. The marinade was tarragon, garlic, extra virgin olive oil and lemon juice.
9. Served with baked potato (that I thought was too much food) but. Would be good with french bread instead.
10. Our four-burger Foreman grill, just held the meat and all but 1/4 c. of the vegetable mix; that I put in the top warming tray.
11. Heaven splashed with a little balsamic vinegar!