Vegetable Brushetta Pork Chops

• 3 butterfly pork chops (cut in half)
• 1 teaspoon sea salt
• 1 teaspoon vegetable seasoning
• 1 garlic clove (chopped)
• 14 teaspoon pepper
• 14 cup baby eggplant (diced)
• 14 cup fresh tomato (diced)
• 14 cup zucchini (diced)
• 2 asparagus spears (chopped)
• 14 cup green pepper (diced)
• 14 cup bean sprouts
• 2 teaspoons grapeseed oil
• 6 teaspoons balsamic vinegar
• 6 teaspoons feta cheese (crumbled)

1. In a frying pan on meduim high heat, fry pork chops with sea salt, garlic, and seasoning with 1 tsp oil for 12 minutes.
2. Set aside.
3. In another frying pan on meduim high heat, Saute veggies with 1 tsp oil and pepper minus the tomatoes for 5 minutes on meduim high.
4. Add tomatoes once veggies are soften.
5. Top the pork chops and then drizzle with balsamic vinegar and crumble feta cheese, enjoy!

pork chops, salt, vegetable seasoning, garlic, pepper, baby eggplant, tomato, zucchini, green pepper, bean sprouts, grapeseed oil, balsamic vinegar, feta cheese

Taken from www.food.com/recipe/vegetable-brushetta-pork-chops-408041 (may not work)