Mediterranean Pork Chops

5.0(17)

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.

by Engrossed·published 2007-07-30

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Pork

Servings

4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

292 kcal

Ingredients (19)

serves

1 lb thin boneless pork loin chop
cooking spray, to coatcooking-spray
garlic salt, to tastesalt
ground black pepper, to tastepepper
1 teaspoon olive oilolive-oil
1 cup red onion, choppedred-onion
2 garlic cloves, mincedgarlic
1 lemon, juice oflemon
1 tablespoon balsamic vinegarbalsamic-vinegar
1 tablespoon whole grain Dijon mustardmustard
1/4 teaspoon sea saltsalt
1/4 teaspoon ground black pepperpepper
1/2 teaspoon dried oreganooregano
2 (1 ounce) packets Splenda sugar substitute (if too acidic) or 2 (1 ounce) packets sugar, to taste (if too acidic)sugar
2 tablespoons caperscapers
8 ounces grape tomatoes, wholetomato
1/2 cup pitted kalamata olive, whole
2 tablespoons fresh parsley, chopped to topparsley
feta cheese, to top (optional)feta

Instructions (10 steps)

01Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
02Cook by preferred method: Foreman grill, baked, broiled or stove-top.
03Place in serving dish.
04While pork chops are cooking you can prepare the sauce.
05Heat olive oil in a small skillet over medium heat.
06Add red onion and sauté for 5 minutes.
07Add garlic and sauté for 2 more minutes.
08Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
09Pour sauce over cooked pork chops.
10Top with parsley and feta if desired.

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Rich recipe — supports nutrition-aware planning.