MEDITERRANEAN PORK CHOPS

Mediterranean Pork Chops image

The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.

Provided by Engrossed

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

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Ingredients

1 lb thin boneless pork loin chop
cooking spray, to coat
garlic salt, to taste
ground black pepper, to taste
1 teaspoon olive oil
1 cup red onion, chopped
2 garlic cloves, minced
1 lemon, juice of
1 tablespoon balsamic vinegar
1 tablespoon whole grain Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 (1 ounce) packets Splenda sugar substitute (if too acidic) or 2 (1 ounce) packets sugar, to taste (if too acidic)
2 tablespoons capers
8 ounces grape tomatoes, whole
1/2 cup pitted kalamata olive, whole
2 tablespoons fresh parsley, chopped to top
feta cheese, to top (optional)

Steps:

Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
Cook by preferred method: Foreman grill, baked, broiled or stove-top.
Place in serving dish.
While pork chops are cooking you can prepare the sauce.
Heat olive oil in a small skillet over medium heat.
Add red onion and sauté for 5 minutes.
Add garlic and sauté for 2 more minutes.
Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
Pour sauce over cooked pork chops.
Top with parsley and feta if desired.

Nutrition Facts : Calories 292.1, Fat 11.2, SaturatedFat 3.2, Cholesterol 76, Sodium 500.1, Carbohydrate 22.6, Fiber 2.4, Sugar 15.6, Protein 26

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