1/4 c. olive oil
2 tbsp. red wine vinegar
3 garlic cloves, minced
1/4 tsp. dried thyme, crumbled
4 (1 inch thick) loin or rib pork chops
1 bunch watercress, tough stems trimmed
2 med. tomatoes, seeded, coarsely chopped
1/3 c. minced fresh mint or basil
1/4 c. olive oil
2 tbsp. red wine vinegar
2 garlic coves, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Whisk together first 4 ingredients in small bowl. Arrange pork chops in shallow dish. Pour marinade over. Let stand 2 hours at room temperature, turning chops occasionally.

Combine watercress, tomatoes, and mint in medium bowl. Whisk together olive oil, vinegar, minced garlic, salt, and pepper in small bowl to blend.

Prepare barbecue (medium heat). Drain pork chops. Place chops on grill and cover with grill lid or heavy-duty foil. Grill until just cooked through, about 8 minutes per side.

Transfer pork chops to plates. Pour dressing over salad and toss. Spoon salad over chops and serve. Serves 4.