Greek-Hummus Pork Chops with Lemon-Hummus Vinaigrette Salad

Cooking pork seemed like a flashback to our days of our Maple Leaf promo – so who wants to guess what kind of pork I used?? You’re right! Only the best – of course, Maple Leaf. These pork chops were great when crusted with the hummus and Cavender’s greek seasoning. The salad dressing was an excellent match as well as it provided a tart-fresh taste. But let’s get to the recipe.

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For the Pork Chops, cover both sides in Summer Fresh hummus (feel free to use ANY flavour – I used the roasted garlic due to my affair with garlic) and then coat with Cavendar’s Greek Seasoning. Fry on each side for about 4-5 minutes over a medium heat.

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For the Lemon-Hummus Vinaigrette, combine the following until smooth:

  • 1/2 lemon juice (and zest)
  • 2 tbsp regular Summer Fresh Hummus
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
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Top over any salad of choice. The vinaigrette can easily be made while cooking the pork, cutting down on overall cooking time.

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I hope you all enjoy this quick and easy supper time meal with Summer Fresh goodness!

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Carlene

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