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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
2. Cook by preferred method: Foreman grill, baked, broiled or stove-top.
3. Place in serving dish.
4. While pork chops are cooking you can prepare the sauce.
5. Heat olive oil in a small skillet over medium heat.
6. Add red onion and sauté for 5 minutes.
7. Add garlic and sauté for 2 more minutes.
8. Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
9. Pour sauce over cooked pork chops.
10. Top with parsley and feta if desired.
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