Mediterranean Pork Chops
photo by Dr. Jenny
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Pork Chops
- 453.59 g thin boneless pork loin chop
- cooking spray, to coat
- garlic salt, to taste
- ground black pepper, to taste
-
Sauce
- 4.92 ml olive oil
- 236.59 ml red onion, chopped
- 2 garlic cloves, minced
- 1 lemon, juice of
- 14.79 ml balsamic vinegar
- 14.79 ml whole grain Dijon mustard
- 1.23 ml sea salt
- 1.23 ml ground black pepper
- 2.46 ml dried oregano
- 2 (56.69 g) packet Splenda sugar substitute (if too acidic) or (56.69 g) packet sugar, to taste (if too acidic)
- 29.58 ml capers
- 226.79 g grape tomatoes, whole
- 118.29 ml pitted kalamata olive, whole
-
Toppings
- 29.58 ml fresh parsley, chopped to top
- feta cheese, to top (optional)
directions
- 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.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.