Grilled Pork Chops with Basil-Garlic Rub & Tomato-Basil Saute

Basil-Garlic Rub:
2 cloves garlic, peeled
1 cup fresh basil, packed
2 tablespoons lemon juice , fresh
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper, freshly ground
4  (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
**used half this recipe for 3 regular bone in chops**

Tomato and Basil Saute:
2  teaspoon(s) olive oil
2  medium onions, sliced (green onions cut in 1/2in. pieces)
6  large (1 pound) plum tomatoes, cut into 3/4-inch dice (Roma tomatoes)
2  teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2  tablespoon(s) chopped fresh basil leaves

**used half this recipe.  6 green onions for 1/2 recipe**

Basil-Garlic Rub:
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.  **used blender, food processor will be used next time!**
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.  **used a stove top double burner grill on med-high**

Tomato-Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over chops.

Basil-Garlic Rub recipe from porkbeinspired.com
Tomato & Basil Saute recipe from goodhousekeeping.com's recipe for Parmesan-Coated Pork Chops