Mediterranean Grilled Pork, Chicken or Turkey with Tomato-Olive Salsa

Mediterranean Grilled Pork, Chicken or Turkey with Tomato-Olive Salsa
Photo by Scott Phillips


  • 6 boneless pork loin chops, about ¾ inch thick; OR 6 boneless, skinless chicken breasts, tenderloins removed, breasts pounded lightly to about ¾ inch thick; OR 6 turkey breast cutlets
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. garlic powder
  • 2 Tbs. drained capers
  • 2 scant cups cherry (or grape) tomatoes, quartered
  • 2 tsp. crushed or chopped fennel seeds
  • 1 Tbs. extra-virgin olive oil
  • + 11 more ingredients
    • ¼ cup coarsely chopped pimento-stuffed green olives
    • 1-½ tsp. freshly ground black pepper
    • ½ tsp. finely grated lemon zest
    • 2 tsp. dark brown sugar
    • 1-½ tsp. sweet paprika
    • ½ small red onion, cut into small dice (about ½ cup)
    • 2 Tbs. torn fresh basil leaves
    • 1-½ Tbs. canola or vegetable oil
    • 1 tsp. kosher salt
    • 2 tsp. fresh lemon juice; more to taste
    • 1 large clove garlic, minced

In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt. In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before se...

View full recipe at Fine Cooking


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