Mediterranean Pork Chops and Spinach Strawberry Salad

I "forced" my husband into making dinner the other night because I was too tired. So, I gave him something fairly (OK, really) easy to make. Although there are very few ingredients in the main dish, and several in the salad, it was simple and flavorful. We have no pictures because it smelled so good and we were so hungry that we pretty much devoured it when it came out of the oven. The pork chops are another Diabetic Living recipe from the Winter 2009 issue. The salad was our own concoction.

Mediterranean Pork Chops
4 boneless or bone-in pork loin chops, cut 1/2 inch thick (1 - 1/2 pounds total)
1 tablespoon finely snipped fresh rosemary or 1 teaspoon dried, crushed
3 cloves garlic, minced

1. Preheat oven to 425 degrees F. Sprinkle all side of chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers. (Please remember to wash your hands thoroughly after doing this)

2. Place chops on a rack in a shallow roasting pan*. Roast chops 10 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 25 minutes or until no pink remains (160 degrees) and juices run clear.

*We used just a glass 9x13 dish. It worked just fine.

Spinach Strawberry Salad
*These are odd amounts - we just used what we had on hand
1/2 head spinach, washed and torn apart
8 strawberries - cleaned and sliced
1/4 cup chopped pecans
8 oz. Feta cheese, crumbled

Toss ingredients together in a large bowl. Add your favorite sweeter vinaigrette dressing and toss again. I will try to add the recipe we used, but since it was made without being written down, I don't know how accurate it will be.

Hope you enjoy dinner!