Cheesy Topped Mediterranean Pork Loin Chops Recipes

MAKE-AHEAD MEDITERRANEAN PORK CHOPS

Steps:

• For marinade, in an extra-large bowl whisk together first eight ingredients (through black pepper). Add chops, spooning marinade over chops to coat. Cover and marinate in refrigerator 1 hour.
• In a deep 12-inch nonstick skillet cook chops, half at a time, over medium-high heat 8 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; cover and keep warm.
• Add orzo to same skillet. Cook and stir 1 minute, scraping up crusty browned bits. Slowly add broth, scraping up any remaining bits. Stir in bell peppers and olives. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Simmer, uncovered, 2 minutes more or until orzo is nearly tender and liquid is absorbed. Stir in tomatoes.
• Transfer half of the orzo mixture to an airtight container. Top with four of the chops; cool slightly. Store in freezer up to 2 months.
• Serve remaining orzo mixture topped with chops and 1/2 cup feta cheese. If desired, sprinkle with parsley.

MEDITERRANEAN PORK CHOPS

Steps:

• Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with the garlic powder, plus salt and black pepper, as desired. Set aside.
• Whisk together two tablespoons olive oil with the fresh lemon juice, garlic, oregano, and thyme in a large bowl. Add the Kalamata olives, tomatoes, and Feta cheese and toss to combine. Set aside.
• Add one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
• Add the remaining olive oil and the seasoned pork chops to the skillet. Cooking until the chops are golden brown on each side, approximately 3-4 minutes per side.Note: The safe cooking temperature for pork is 145°F. An instant read thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.
• Pour the seasoned tomato and Feta mixture into the skillet and nestle it in amongst the chops. Cover and reduce heat to medium-low. Simmer for 2 minutes, or until the tomatoes and olives are warmed through and the Feta starts to melt.
• Remove skillet from heat and rest for 5 minutes. Remove cover and serve immediately garnished with fresh parsley, if desired, and your choice of sides. Enjoy!

CHEESY CHOPS & CHIPS

Steps:

• Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
• While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.