GREEK PORK CHOPS
SERVES 4
KEEP ON TRACK (per serving)
• 4 pork chops
• salt
• 30 ml (2 tbsp) olive oil
• ½ onion, peeled and chopped finely
• 2 garlic cloves, peeled and chopped finely
• 1 x 400 g tin chopped tomatoes
• grated zest of 1 lemon
• 150 g feta, crumbled
• 50 g Kalamata olives, pitted
1. Season the pork chops all over with salt. Heat the oil in a large oven-safe non-stick pan over medium heat and fry the chops on both sides for about 10 minutes, until browned.
2. Add the onion and garlic to the pan with the chops and cook for about 3 minutes, until soft.
3. Preheat the grill of the oven.
Add the tomatoes and lemon zest to the pan, and cook for 10 minutes or until the sauce has reduced slightly. Top with
