Pork Chop And Feta Skillet Recipes

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOP AND FETA SKILLET

Steps:

• In a small bowl, stir together rosemary, basil, garlic, and pepper.
• Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

ONE-PAN PORK CHOPS WITH FETA, SNAP PEAS AND MINT

Steps:

• Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
• Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
• Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
• Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
• Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat.
• Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender.
• Mix in balsamic vinegar, and season with salt and pepper.
• Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

PORK CHOPS SKILLET

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

GREEK-STYLE PORK CHOPS WITH ROASTED BELL PEPPER AND FETA

Steps:

• Set oven to 400 degrees.
• Prepare a large oven-proof skillet.
• In a bowl stir the first 6 ingredients together until well blended.
• In a shallow dish mix the flour with salt, pepper and cayenne.
• Dredge the chops evenly with flour mixture.
• Heat a small amount of olive oil in a skillet and brown over medium heat on both sides for about 2 minutes per side.
• Leave the chops in the skillet and spoon the red bell pepper mixture over the chops.
• Bake COVERED for about 5 minutes.
• Mix together the feta and kalamata olives in a small bowl.
• After 5 minutes of baking, remove the pan and sprinkle the feta cheese/olive mixture over the chops; return to oven (covered) for another 5-6 minutes more.