Sunday, July 24, 2011

Feta Pork Chop Skillet

For some reason, I have been loving pork chops on Sundays...definitely a go-to for me.  It has been fun trying out different ways to cook them.  This one we tried this week was great.  I loved the flavors...the lemon and rosemary, and who doesn't love feta!  If you are looking for other yummy pork chop recipes, try one of these....

Feta and Pork Chop Skillet
From:  Sisters Cafe

1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 teaspoon minced garlic (1 very large clove)
1 pinch black pepper
1 tablespoons olive oil
4 pork chops 
¼ cup fresh lemon juice (one lemon)
2 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)
1-2 yellow summer squash and/or zucchini

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, drizzle with some of remaining lemon juice, and sear both sides, about 7 minutes per side. After a few minutes, add sliced squash to edges of pan. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.  We served this over some brown rice.

Prep time: 30 minutes. Makes 4 servings.

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