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Mediterranean Pork Chops

kept bySue.Lau
recipe byrecipezazz.com
Notes: 

This was wonderful. We used thick pork chops, because that's what we like to keep the pork juicy and flavorful, and it was fine. We added a little water to give the chunkiness of the salsa a bit more "sauce" and declined on the Splenda because it wasn't really tart after all- just a complex melange of Mediterranean flavors exploding on the palate.

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Ingredients: 

PORK CHOPS
1 pound 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
Juice of 1 lemon
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 or sugar, to taste (if too acidic)
2 tablespoons capers
8 ounces grape tomatoes, whole
1/2 cup pitted kalamata olives, whole
TOPPINGS
2 tablespoons fresh parsley, chopped to top
Feta cheese, to top (optional)


 

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