1. Using a food processor or a blender, make the marinade. Add the garlic cloves, 3 tablespoons olive oil, vitamin E, coconut aminos, roughly chopped green onions, lemon zest and juice, and salt and pepper. Process or blend until smooth.

2. Place the pork chops in a Pyrex container and pour the marinade over the top. Move the chops around to coat well. Let marinate at room temperature for a minimum of 30 minutes to one hour (or marinate in the refrigerator overnight). Finely mince the reserved green onion top and set aside.

3. In a small bowl, make the dressing for the topping. Whisk together 3 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Add the tomatoes and blueberries and toss to coat; set aside.

4. Heat the grill to medium heat (~400ᵒ F.). Lightly brush the grill grates with olive oil. Lift the pork chops out of the marinade and place on the hot grill. Grill for 7-9 minutes per side, or until the chops reach an internal temperature of 145ᵒ F. Remove from the grill, cover with foil, and let rest.

5. Place a vegetable grill basket on the grill. Use a slotted spoon to scoop the tomatoes and blueberries into the basket (do not add the dressing). Cook, stirring occasionally, for 2-4 minutes (until the tomatoes soften). Spoon the tomatoes and blueberries back into the bowl with the dressing. Add the thinly sliced basil leaves and the minced green onion and toss to combine. Note: If you do not have a vegetable grill basket, use a cast iron skillet; just preheat the skillet for 5 minutes before you add the tomatoes and blueberries.

6. Plate the chops and generously top each one with the tomato blueberry basil topping. Serve immediately.