Friday, July 17, 2015


1⁄2 cup chopped seeded tomatoes (1 medium)
1 tablespoon bottled low-carb balsamic vinaigrette (we used Newman's Own)
4 boneless pork chops, cut 3/4 inch thick
1 teaspoon lemon-pepper seasoning
1⁄4 cup crumbled feta cheese with garlic and herbs

snipped fresh oregano (optional)

In a small bowl combine tomato and salad dressing, set aside.
Trim fat from meat.
Rub lemon-pepper seasoning on both sides of chops.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
Transfer chops to serving plates.
Top each chop with some feta cheese and some of the tomato mixture.

If desired, sprinkle with snipped oregano.