Spice-Rubbed Grilled Pork Chops with Spanish-Olive Caper Sauce
Prep: 20 minutes
Grill: 8 minutes • Serves: 4
1 teaspoon granulated garlic
3/4 teaspoon PICS salt
1/2 teaspoon dried oregano
1/2 teaspoon PICS granulated sugar
4 Market 32 boneless center-cut pork chops (about 6 ounces each)
1/4 cup plus 3 tablespoons PICS extra virgin olive oil
2 garlic cloves, minced
1 cup Market 32 chopped red onion
1/4 cup chopped pitted Castelvetrano green or Spanish olives
2 tablespoons PICS capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon PICS ground black pepper
1/4 cup chopped fresh parsley
1.Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, 1/2 teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1-1/2 tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
2.In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining 1/4 teaspoon salt and 1/4 cup oil. Makes about 1-1/4 cups. Serve olive mixture over pork chops.
Approximate nutritional values per serving:
564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol,
797mg Sodium, 7g Carbohydrates, 2g Fiber, 37g Protein
Chef Tip:
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.