Piggy’s Relish Treatment (Delicious Pork N Red Pepper Relish)

LOW CARB
2-3 Pork Chops (I used Bone In)
1/2T TO 1T Extra Virgin Olive Oil (Browning meat)
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Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
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Relish:
1 nice size Red Pepper
1/2c Red Onion (About 1/4 of onion)
2T Sun Dried Tomatoes
1T Pesto
1T+1tsp Capers
1T Lemon Juice
1tsp White Wine Vinegar
3/4tsp Extra Virgin Olive Oil
1/4tsp Cumin
1/4tsp White Sugar
1/4tsp Sea Salt
1/2tsp Garlic Powder
1T Dried Cilantro

Few hours prior to cooking, Roughly Blend Relish Ingredients. Cover and refrigerate til use.
In a bowl mix marinade. Brush ALL the marinade onto meats. Marinade pork about 6 hours. Preheat oven 400. Add 1/2T-1T Extra Virgin Olive Oil to a skillet. MAKE SURE IT’S HOT ENOUGH TO SIZZLE when the meat hits it. Brown each side of pork (About 2-3minutes. DO NOT CONSTANT FLIP! Brown each side once). Spray baking dish, LIGHTLY, with Butter Flavor Cooking Spray, add pork. Top with Relish ingredients, saving a spoon full per chop. Bake covered for about 15-20minutes, or til done. Spoon some of the of the juices from pan over pork. Add an extra spoon of saved relish on top of each pork (So, you have both fresh and cooked relish on each pork.). Serve.
Photo Of Red Pepper Relish:

Try Marinading and Grilling. Near end, top with Relish.
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