Pan-fried boneless loin chops topped with Greek salad.
4 fast-fry pork loin chops, boneless
1/2 tsp ground black pepper
1/2 cup crumbled feta cheese
1/2 red bell pepper, roasted and thinly sliced, or 1/4 cup bottled roasted red peppers
1/4 cup black olives (about 8), pitted and roughly chopped
8-10 basil leaves, shredded
2 tbsp extra virgin olive oil
1 tbsp chopped garlic
1 tbsp canola or other vegetable oil
Step 1: Preheat oven to 325°F. Season pork chops with pepper and set aside. In a mixing bowl, combine feta cheese, roasted red peppers, black olives, basil, olive oil and garlic. Toss to mix.
Step 2: Heat oil in a large ovenproof skillet over medium-high heat; reduce heat to medium and add pork chops. Fry chops on both sides for 30 seconds each side, just to brown.
Step 3: Pile feta mixture evenly over the 4 chops, covering them entirely. If you don't have an oven-proof skillet, place chops on a baking tray. Place chops in oven and cook for 5 minutes, or until pork is just cooked, with just a hint of pink. Serve 2 per person as a main course with rice, or 1 per person as appetizers.
Reprinted with permission from Pork Marketing Canada.