The only thing missing is bacon (don’t worry, you can add that)
1 lb thick-cut boneless pork chops
1/2 cup kalamata olives in red wine vinegar
1 medium apple (I recommend a Pink Lady)
Grated parmesan (optional)
1 tbsp lemon pepper
1 tsp garlic powder or fresh minced garlic
2-3 tsp sea salt
1 tsp course ground pepper
1/2 tsp ground cumin
1 tsp vegetable oil of your choice
Preheat oven to 400 °F
Season pork chops with 1-2 teaspoons of sea salt and 1 teaspoon of coarsely ground black pepper. Make sure to season both sides, and set aside in a 9×9” baking pan.
On the stovetop, put 1 tsp of oil in a saucepan at low-medium heat. If you are using fresh-minced garlic, add this to the oil first. Chop apple into small, 1 cm squares. Halve or quarter Kalamata olives. Add both to the saucepan, and season with lemon pepper, sea salt, cumin and garlic powder. Saute for 3-5 minutes.
Evenly layer the contents of the sauce pan over the pork chops. Add an extra dash of black pepper, freshly made bacon crumbles or sprinkle on grated parmesan.
Bake at 400 °F for 25 minutes
Dr. Kaley Bourgeois