Directions

1. Place chops in a baking dish. For marinade, in a small bowl whisk together rosemary, lemon juice, garlic and 1/4 cup of the oil. Pour over chops; turn to coat. Cover and refrigerate at least 6 hours.
2. Meanwhile, for the salsa, combine capers, tomatoes, red onion, vinegar, remaining 2 tablespoons oil, and parsley. Cover and let stand until ready to use.
3. Preheat grill to medium-high (350°F to 400°F). Remove chops from marinade; discard marinade. Grill chops 6 to 8 minutes per side for medium-rare, or to desired doneness. Transfer chops to individual plates, top with tomato-caper salsa, and serve.