Mediterranean Pork Chops

• 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 (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)

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 saute for 5 minutes.
7. Add garlic and saute for 2 more minutes.
8. Add the rest of the ingredients to the olives and saute another 3-5 minutes until heated through.
9. Pour sauce over cooked pork chops.
10. Top with parsley and feta if desired.

chops, pork loin chop, cooking spray, garlic salt, ground black pepper, sauce, olive oil, red onion, garlic, lemon, balsamic vinegar, whole grain dijon mustard, salt, ground black pepper, oregano, sugar substitute, capers, grape tomatoes, olive, toppings, fresh parsley, feta cheese

Taken from www.food.com/recipe/mediterranean-pork-chops-243405 (may not work)