Ingredients
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2 tablespoons olive oil, divided
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1 large onion, halved and thinly sliced
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4 pork loin chops, 1 inch thick
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salt to taste
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black pepper to taste
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1 pinch garlic powder to taste
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½ pint red grape tomatoes, halved
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½ pint yellow grape tomatoes, halved
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3 cloves garlic, diced
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1 tablespoon dried basil
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2 ½ teaspoons balsamic vinegar
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4 ounces feta cheese, crumbled
Directions
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Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside.
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Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook to desired doneness. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Set aside and keep warm.
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Heat remaining olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and pepper.
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Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Nutrition Facts (per serving)
452 | Calories |
18g | Fat |
34g | Carbs |
41g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 452 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 35% |
Cholesterol 113mg | 38% |
Sodium 691mg | 30% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 11g | |
Protein 41g | 81% |
Vitamin C 24mg | 26% |
Calcium 208mg | 16% |
Iron 3mg | 15% |
Potassium 1156mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.