1. Place chops in a large, shallow pan.
2. In a small bowl, blend together olive oil, lemon juice, hot pepper sauce, paprika and oregano. Salt and pepper to taste. Pour marinade over chops. Cover with plastic wrap and refrigerate for 2 hours. Turn chops once during marinating.
3. Barbecue chops over medium-high heat for 3 minutes and turn. Arrange feta, dried tomatoes and black olives on chops and continue cooking for 2 to 3 minutes. Close barbecue lid during the last minute of cooking.
4. Serve immediately with baked potatoes and grilled asparagus.

Aide-gourmet tip: Use this marinade to enhance the flavour of grilled vegetables. Marinate vegetables for 30 minutes before grilling directly on the barbecue. Dot with feta, dried tomatoes and black olives when ready to serve.