| 1 tbsp | (15 mL) Olive oil |
| 1 tsp | (5 mL) Lemon zest |
| 1 tbsp | (30 mL) Lemon juice |
| 3 | Cloves garlic, minced |
| 1 tsp | (5 mL) Chopped fresh oregano |
| Salt and pepper | |
| 4 | Maple Leaf Prime® Portions Boneless Pork Chops |
COMBINE all the ingredients for the pork chops in a shallow baking dish. Massage to coat the pork. Refrigerate for 30 minutes, turning occasionally.
MEANWHILE toss all of the salsa ingredients together in a small bowl. Refrigerate until ready to serve.
PREHEAT the broiler to high. Remove the pork from the dish and arrange on a broiler pan coated with non-stick cooking spray. Discard the leftover marinade.
Broil the pork chops for 6 minutes per side or until the internal temperature reaches 160°F (71°C). Serve the pork chops topped with melon salsa.
MELON SALSA:
½ cup (125 mL) Cubed watermelon
½ cup (125 mL) Cubed honeydew melon
1 tbsp (15 mL) Minced red onion
3 tbsp (45 mL) Crumbled Feta cheese
1 tbsp (15 mL) Lemon juice
1 tbsp (15 mL) Chopped fresh dill (optional)
Salt and pepper
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