Pork Chops with Feta Skillet

This is one family who loves the flavor of feta cheese. Even my kids like the flavor. So when I came across this recipe I knew I had to make it. This recipe also just happens to be one of my cooking class recipes that I made back in early 2007. The only problem I had with this recipe was the feta cheese melting properly. I decided that the meat might need to be slightly undercooked and placed under a broiler with the feta cheese on top for it to melt just right. That way the meat doesn't come out dry and the cheese melts.

Pork Chops with Feta Skillet

1 teas. crushed dried rosemary
1 teas. dried basil
1 teas. minced garlic
1 pinch black pepper
2 tbls. olive oil
4 pork chops
1 cup fresh lemon juice
1 container of crumbled feta cheese (with basil & tomatoes)

In a small mixing bowl, stir together rosemary, basil, garlic and pepper. Place lemon juice into another bowl.

Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice and sprinkle with dried herb mixture. Place pork chops in skillet and sear both sides, about 5-7 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. Or place under broiler in oven. Remove from skillet and serve warm. Serve with a side of couscous and a nice green salad.

Brooke's Twice-cooked Pork Chops

This recipe looks and tastes alot better than what my photo makes it out to be. Sorry! My friend Brooke gave me this recipe that her family loves. And after trying two times to make it correct (and she knows what I mean) I hope I got it right this time around. I've made the recipe using either a bone-in or boneless pork chop. Both work just fine. I gave a general idea of what seasonings to add to the flour, but you can add more or less according to what your family likes best. Brooke even suggested adding some flavored, crushed cracker crumbs to the flour for an extra "binder" in the coating. Such as chicken flavored crackers, sour cream and onion flavored crackers, etc... And you may have to add an extra can of soup depending on the size of your family. My family really enjoyed this meal! That means everyone single one of us ate it. Kaylee turned her nose up at the mustard being spread on the meat, but later realized how much it really added to the overall flavor. I hope you have just as much success.

Twice-cooked Pork Chops

4-6 pork chops
1 can Chicken with Rice soup, undiluted
1 cup flour
Mustard
3-4 tbls. olive oil
1/2 teas. salt
1/4 teas. pepper
1/2 teas. garlic powder
Optional seasonings: Lawry's Season salt, paprika, lemon pepper, etc...

Using a small baking dish, place flour and seasonings in it and stir using a fork. With a knife spread mustard on both sides of pork chop and dredge in flour mixture. Set floured meat on a dinner plate until each pork chop has been coated.

Preheat oven to 375 F.

Meanwhile, over medium heat, add olive oil in a skillet. Place pork chops in skillet and cook until flour coating turns a light golden brown. Remove meat from skillet and place in a 9x13 baking dish. Pour undiluted soup over pork chops so that each piece has some of the rice. Spread remaining soup throughout dish. Put baking dish into oven uncovered and bake for 30 minutes. Or until soup has evaporated and rice is no longer wet. Remove and serve warm. Serve with a salad and rolls.