Brush chops with melted butter; season with salt and pepper.Preheat medium high over heat barbecue or a grill pan.Cook chops about 4 minutes per side, according to thickness, turning only once, until desired degree of doneness (pork is delicious and tender when served slightly pink).Meanwhile, melt remaining butter in a saucepan over medium heat and cook onion for 2 minutes.Stir in tomatoes, olives, capers, lemon and orange zests and juices. Pepper to taste. Cover, bring to a boil then remove from heat.Stir cheese into sauce until melted.Serve grilled meat with sauce and your choice of pasta.

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4 pork chops 2 Tbsp. (30 mL) melted butter 1/3 cup (80 mL) chopped red onion 2 Tbsp. (30 mL) butter 1 large tomato or 2 italian tomatoes, seeded and diced 1/2 cup (125 mL) chopped black olives 3 Tbsp. (45 mL) drained capers 1/2 tsp. (125 mL) lemon zest 1 Tbsp. (15 mL) lemon juice 1 tsp. (5 mL) orange or clementine zest 2 to 3 Tbsp. (30 to 45 mL) orange juice 1/2 cup (125 mL) crumbled or diced feta to taste Salt and freshly ground pepper