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