Mediterranean Pork Chops

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Pork Chops

• 1  lb  thin boneless pork loin chop
•  cooking spray, to coat
•  garlic salt, to taste
•  ground black pepper, to taste

• Sauce

• 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

• Toppings

• 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.