Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Mediterranean Pork Chops

kept bySue.Lau

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.


1 pound thin boneless pork loin chop
Cooking spray, to coat
Garlic salt, to taste
Ground black pepper, to taste
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
2 tablespoons fresh parsley, chopped to top
Feta cheese, to top (optional)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook