2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. Worcestershire sauce
2 tsp. prepared horseradish, squeezed dry
1/2 tsp. Tabasco
1/2 tsp. celery seeds
Kosher salt and pepper
1 pint cherry tomatoes, halved
2 celery stalks, very thinly sliced
1/2 small red onion, thinly sliced
4 small bone-in pork chops (1 in. thick, about 2¼ lbs total)
1/4 c. flat-leaf parsley, finely chopped
1 small head green-leaf lettuce, leaves torn
1. Heat grill to medium-high. In large bowl, whisk together oil, vinegar, Worcestershire sauce, horseradish, Tabasco, celery seeds, and ¼ teaspoon salt. Toss with tomatoes, celery, and onion.
2. Season pork chops with 1/2 teaspoon each salt and pepper and grill until golden brown and just cooked through, 5 to 7 minutes per side.
3. Fold parsley into tomatoes and serve over pork and greens.