2 tbsp (30 ml) melted butter
4 unit pork chops, 150 g (1/3 lb) each
3/10 cup cup (80 ml) red onion, chopped
2 tbsp (30 ml) butter
1 large tomato, seeded and diced (or 2 Italian tomatoes)
½ cup (125 ml) black olives, chopped
3 tbsp (45 ml) capers, drained
2 tbsp (2 ml) lemon zest, finely chopped
1 tbsp (15 ml) lemon juice
1 tbsp (5 ml) orange zest, finely chopped
unit 2 to 3 tbsp (30 to 45 ml) orange juice
½ cup (125 ml) Canadian Feta, crumbled or diced small
unit Ground pepper to taste
1. Brush the pork chops with melted butter and season them. Preheat the barbecue or a grill pan to medium-high and cook the pork chops, turning them only once. Cook each side for about 4 minutes depending on the thickness and desired doneness (pork is tender and delicious served pink).
2. While the pork is cooking, in a saucepan, cook the onion in butter over medium heat for 2 minutes. Add the remaining vegetables and the citrus juice and zest. Pepper to taste. Bring to a boil and remove from the heat. Set aside covered. Add the Feta to the sauce.
3. Serve the grilled pork accompanied by the sauce and pasta. Coat the pasta with the remaining sauce.