Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins. Add the peppers, chilli and chopped basil. Season to taste.
Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.
Shortcut: Make double the Salsa Rossa, it will keep well in the freezer for the next time.