Pork Chop & Feta Skillet

This is a delicious way to serve pork chops. I adapted this recipe from my friend, Raquel M. I particularly love the squash in it. It tastes so yummy after being sauted in all the porkchop seasonings and being served with the feta. You can buy crumbled feta cheese that has basil and sundried tomatoes in it at the grocery store. It will be by the specialty cheeses. Make sure you find it (it's bound to be there) because it makes a big difference in this recipe. By the way, I always remove the bones from the pork chops before I cook them. I prefer being able to eat without fighting bones at every bite. :)

Pork Chop & Feta Skillet

submitted by Erin

 

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, or 1 squash and 1 zucchini (remove seeds and slice)

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.

Prep time: 30 minutes. Makes 4 servings.