4 fast-fry Canadian pork loin chops, boneless
½ tsp (2 mL) ground black pepper
½ cup (125 mL) feta cheese, crumbled
½ red bell pepper, roasted and thinly sliced, or 1/4 cup (50 mL) bottled roasted red peppers
¼ cup black olives (about 8), pitted and roughly chopped
8-10 basil leaves, shredded
2 Tbsp (25 mL) extra virgin olive oil
1 Tbsp (15 mL) garlic, chopped
1 Tbsp (15 mL) canola or vegetable oil
1. Pre-heat oven to 325°F (160°C). 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.
2. Heat oil in a large oven-proof 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.
3. Pile feta mixture evenly over the four 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 five minutes, or until Pork is just cooked, with just a hint of pink.
4. In a hurry? Top pork with a chunky store-bought salsa and grated cheese in place of the feta mixture.