Prep Time
10 min
Cook Time
12 min
Yields
4 servings
A mouth-watering dish that marries fresh, bold flavours with simplicity and speed.
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ingredients
2
Tbsp (30 ml) melted butter
4
pork chops, 150 g (⅓ lb) each
⅓
cup cup (80 ml) red onion, chopped
2
Tbsp (30 ml) butter
1
large tomato, seeded and diced (or 2 Italian tomatoes)
½
cup (125 ml) black olives, chopped
3
Tbsp (45 ml) capers, drained
2
Tbsp (2 ml) lemon zest, finely chopped
1
Tbsp (15 ml) lemon juice
1
Tbsp (5 ml) orange zest, finely chopped
2
to 3 tbsp (30 to 45 ml) orange juice
½
cup (125 ml) Canadian Feta, crumbled or diced small
Ground pepper to taste
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directions
Step 1
Brush the pork chops with melted butter and season them. Preheat the barbecue or a grill pan to medium-high and cook the pork chops, turning them only once. Cook each side for about 4 minutes depending on the thickness and desired doneness (pork is tender and delicious served pink).
Step 2
While the pork is cooking, in a saucepan, cook the onion in butter over medium heat for 2 minutes. Add the remaining vegetables and the citrus juice and zest. Pepper to taste. Bring to a boil and remove from the heat. Set aside covered. Add the Feta to the sauce.
Step 3
Serve the grilled pork accompanied by the sauce and pasta. Coat the pasta with the remaining sauce.