Recipe courtesy of Chatelaine Magazine.

2 bone-in pork chops
6 Campari tomatoes or 12 Cherry tomatoes cut in half
3 tbsp finely chopped parsley
Olive oil
¼ Cup Kalamata olives, pitted
1 small onion, cut into thin wedges
1 garlic clove, smashed

• Heat a large frying pan over medium. When hot, lightly brush pan with oil then add chops. Cook chops until springy when pressed, about 3 minutes per side. Transfer to a plate. Cover with foil.
• If pan is dry add more oil. Add tomatoes, olives, onion and garlic to the pan. Cook until softened, 2 to 3 min, reducing heat if necessary.
• Spoon sauce over chops and sprinkle with parsley.

Exchanges; makes 2 servings, count each serving as 3 protein and 1 fat.