SAUCY GREEK PORK CHOPS

• 4 teaspoons vegetable oil
• 4 center cut pork loin chops
• 1 chopped onion
• 1 cloveminced garlic
• 1/2 teaspoondried oregano
• 1/4 teaspoonground cinnamon
• 19 ounces canned tomatoes
• 2 tablespoonscrumbled feta cheese
• 1 chopped fresh parsley — optional

1. In large nonstick skillet, heat half of the oil over medium-high heat; brown chops, 3 to 4 minutes per side.
2. Remove and set aside.

   Add remaining oil to pan.

3. Reduce heat to medium; cook onion, garlic, oregano and cinnamon, stirring occasionally, for 5 minutes or until softened.
4. Stir in tomatoes, mashing with potato masher.
5. Bring to boil; reduce heat and simmer for 5 minutes or until thickened.
6. Return chops and any accumulated juices to pan; cook over medium heat for about 2 minutes or until just a hint of pink remains inside chops.
7. Sprinkle with feta, and parsley (if using).

- Carole

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