The Joy of Pork - Put Pork on Your Fork!

[ Fa s t F r y P o r k L o i n C h o p s ]
with Feta Cheese and Black Olives
4 fast-fry <strong>Pork</strong> loin chops, 4
boneless
½ tsp ground black pepper 2 mL
½ cup crumbled feta cheese 125 mL
½ red bell pepper, ½
roasted and thinly sliced –
or ¼ cup | 50 mL bottled
¼ cup black olives, (about 8) 50 mL
pitted and roughly chopped
8-10 basil leaves, shredded 8-10
2 tbsp extra virgin olive oil 25 mL
1 tbsp chopped garlic 15 mL
1 tbsp canola or other 15 mL
vegetable oil
1. Pre-heat oven to 325°F (160°C). Season 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.
serves 2—4
2. Heat canola oil in a large oven-pro<strong>of</strong> skillet over medium-high
heat; reduce heat to medium and add chops. Fry chops on
both sides for a few seconds to give them a bit <strong>of</strong> colour, or
grill them briefly over medium-high heat.
3. Pile feta mixture evenly over the four chops, covering them
entirely. If you don’t have an oven-pro<strong>of</strong> skillet, place chops
on a baking tray. Place chops in oven and cook for five
minutes, or until <strong>Pork</strong> is just cooked.
In a hurry? Top <strong>Pork</strong> with a chunky store-bought salsa and
grated cheese in place <strong>of</strong> the feta mixture.
T i p | <strong>The</strong>re is an endless variety <strong>of</strong> toppings you could try: Sauerkraut and a slice <strong>of</strong> Emmental cheese; baby spinach
leaves and goat cheese; black olive tapenade; tomatoes and bocconcini; grilled portobello mushrooms; roasted
red peppers and ricotta cheese, to name just a few.
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