Mediterranean Pork Chops
Created by Engrossed on February 21, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #8159
Ingredients
- PORK CHOPS
- 1 pound pork loin chops, boneless (thin)
- Cooking spray, to coat
- Garlic salt, to taste
- Ground black pepper, to taste
- SAUCE
- 1 teaspoon oil (olive oil)
- 1 cup red onion, chopped
- 2 garlic cloves, minced
- 1 lemon (juiced)
- 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 packets (1 ounce) Splenda sugar substitute (or sugar, to taste if too acidic)
- 2 tablespoons capers
- 8 ounces grape tomatoes, whole
- 1/2 cup kalamata olives, whole (pitted)
- TOPPINGS
- 2 tablespoons fresh parsley, chopped to top
- Feta cheese, to top (optional)
How to Make
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Step 1: Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
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Step 2: Cook by preferred method: Foreman grill, baked, broiled or stove-top.
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Step 3: Place in serving dish.
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Step 4: While pork chops are cooking you can prepare the sauce.
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Step 5: Heat olive oil in a small skillet over medium heat.
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Step 6: Add red onion and sauté for 5 minutes.
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Step 7: Add garlic and sauté for 2 more minutes.
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Step 8: Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
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Step 9: Pour sauce over cooked pork chops.
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Step 10: Top with parsley and feta if desired.
Nutritional Facts
- Serving Size: 1 (316.5 g)
- Calories 327
- Total Fat - 13.8 g
- Saturated Fat - 4.1 g
- Cholesterol - 82.7 mg
- Sodium - 493.6 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 4.1 g
- Sugars - 11.5 g
- Protein - 32.2 g
- Calcium - 62.9 mg
- Iron - 2.2 mg
- Vitamin C - 40.6 mg
- Thiamin - 0.8 mg