Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.
1½ teaspoons smoked paprika
1 teaspoon granulated garlic
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon granulated sugar
4 boneless center-cut pork chops (about 6 ounces each)
¼ cup plus 3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup chopped red onion
¼ cup chopped pitted Castelvetrano green olives
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
1/8 teaspoon ground black pepper
¼ cup chopped fresh parsley
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.
Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.
Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein