Fast-Fry Pork Loin Chops with Feta Cheese and Black Olives

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10 minutes

8 minutes


    • 4
      Canadian Pork Loin Chops, boneless, fast fry
    • 1/2 tsp
      2 mL
      ground black pepper
    • 1/2 cup
      125 mL
      crumbled feta cheese
    • 1/2
      red bell pepper, roasted and thinly sliced (or 1/4 cup/50 mL bottled roasted red peppers)
    • 8
      black olives, pitted and roughly chopped
    • 8-10
      basil leaves, shredded
    • 2 Tbsp
      25 mL
      extra virgin olive oil
    • 1 Tbsp
      15 mL
      chopped garlic
    • 1 Tbsp
      15 mL


Preheat oven to 325°F (160°C). Season pork chops with pepper and set aside. In a mixing bowl, combine feta cheese, roasted red pepper, black olives, basil, olive oil and garlic. Toss to mix. Heat olive 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. Pile feta mixture evenly over the 4 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.

In a hurry? Top pork with a chunky store-bought salsa and grated cheese in place of the feta mixture.

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