Pork Chop & Feta Skillet
Serves: 4
From: The Sisters Cafe
Ingredients:
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)
4 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)
1-2 yellow summer squash, or 1 squash and 1 zucchini, sliced
Directions:
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.
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)
4 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (be generous!)
1-2 yellow summer squash, or 1 squash and 1 zucchini, sliced
Directions:
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.
Notes: I almost doubled the yellow squash and added more feta cheese as well as a little salt.
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