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
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.