Mediterranean Style Pork Chops Recipes

Steps:

• Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.
• Cook by preferred method: Foreman grill, baked, broiled or stove-top.
• Place in serving dish.
• While pork chops are cooking you can prepare the sauce.
• Heat olive oil in a small skillet over medium heat.
• Add red onion and sauté for 5 minutes.
• Add garlic and sauté for 2 more minutes.
• Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.
• Pour sauce over cooked pork chops.
• Top with parsley and feta if desired.

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Steps:

• Sprinkle chops with kosher salt and pepper; set aside.
• In a small bowl combine rosemary and garlic.
• Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
• Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes.
• Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160°F (make sure tip of thermometer does not touch bone).