1/2 c. bottled, drained, diced roasted red bell peppers
1 tbl chopped fresh parsley
2 tbl olive oil
2 tsp grated lemon rind
1 tbl lemon juice
2 tsp minced fresh garlic
1/2 tsp oregano
1/2 tsp pepper
4 3/4-inch thick pork chops
1/2 c. crumbled reduced-fat feta cheese
1/3 c. Kalamata olives, chopped
Preheat oven to 350F.
Stir first 7 ingredients together in a small bowl.
Sprinkle pork chops with pepper.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook the pork chops in the skillet 2 min. per side or until browned.
Spray a baking pan with cooking spray. Place the pork chops in the pan in a single layer. Spoon the pepper mixture over the chops. Cover and bake 5 minutes. Sprinkle the feta and olives evenly on top of the chops. Cover and bake another 5 minutes or until chops are cooked to your liking.