4-5 thin pork chops, boneless
Grill seasoning
½ box of bow tie pasta
¼ green bell pepper, chopped
½ jar of quartered artichoke hearts, drained
About 10 kalamata olives pitted olives, halved
2 red onion slices, quartered
Pesto sauce
Crumbled feta cheese, sun-dried tomato and basil seasoned
EVOO
Boil pasta until tender, about 10 minutes.
Season pork chops and sauté in a frying pan with light EVOO over med-high heat. Cook each side for about 2-3 minutes. Add veggies on top and cover until pork chops are cooked all the way through. If pork chops are finished already, remove them from the pan and sauté veggies together until bell peppers are tender.
Drain pasta and toss with pesto sauce.
Plate pasta topped with veggies and a side of pork chops. Finish off by sprinkling with feta cheese.
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