Best One Pan Pork Chops With Feta Snap Peas And Mint Recipes

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PORK CHOP AND FETA SKILLET



Pork Chop and Feta Skillet image

This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, and garlic, seared, and then topped with feta cheese. Delicious!

Provided by MBC

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 teaspoon minced garlic
1 pinch black pepper
2 tablespoons olive oil
4 pork chops
1 cup fresh lemon juice
½ cup crumbled feta cheese with basil and sun-dried tomatoes

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.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 6.7 g, Cholesterol 77.3 mg, Fat 21 g, Fiber 0.5 g, Protein 25.5 g, SaturatedFat 7.5 g, Sodium 244.4 mg, Sugar 2.2 g

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



One-Pan Pork Chops With Feta, Snap Peas and Mint image

Yield 4

Number Of Ingredients 10

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
kosher salt and black pepper
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
4 scallions, white and green parts, thinly sliced, plus more for serving
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh mint or basil, plus more for serving
large pinch of red-pepper flakes
1/2 cup crumbled feta
lemon juice, for serving

Steps:

  • Tasting notes: This dish mirrors the 777 Pinot - a balance between earthiness and bright flavors. Serena's tips: You want a really fatty outside on the pork chop to help bring out flavor, however, if that does not appeal to you, make sure to brown the pork chop well to add that additional umami. Recipe: Website link Website address: https://cooking.nytimes.com/recipes/1020278-one-pan-pork-chops-with-feta-snap-peas-and-mint Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. https://cooking.nytimes.com/recipes/

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



One-Pan Pork Chops With Feta, Snap Peas and Mint image

Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that's rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.

Provided by Melissa Clark

Categories     dinner, quick, meat, steaks and chops, vegetables, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 scallions, white and green parts, thinly sliced, plus more for serving
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh mint or basil, plus more for serving
Large pinch of red-pepper flakes
1/2 cup crumbled feta
Lemon juice, for serving

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.

ONION PAN-FRIED PORK CHOPS



Onion Pan-Fried Pork Chops image

I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.

Provided by MSPECANGIRL417

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 15m

Yield 2

Number Of Ingredients 4

1 (1 ounce) envelope dry onion soup mix
2 pork chops
¼ cup all-purpose flour
1 cup olive oil for frying

Steps:

  • Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
  • Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 20.7 g, Cholesterol 38.2 mg, Fat 18.7 g, Fiber 1.3 g, Protein 16.8 g, SaturatedFat 4.2 g, Sodium 1264.2 mg, Sugar 0.7 g

PORK CHOPS AND SUGAR SNAP PEAS WITH MINT JULEP GLAZE



Pork Chops and Sugar Snap Peas with Mint Julep Glaze image

Provided by Bon Appétit Test Kitchen

Categories     Bourbon     Sauté     Valentine's Day     Quick & Easy     Kentucky Derby     Father's Day     Dinner     Mint     Sugar Snap Pea     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

1/2 cup beef broth
6 tablespoons bourbon, divided
1 tablespoon (packed) dark brown sugar
1/4 teaspoon white wine vinegar
2 3/4-inch-thick pork rib chops
Ground allspice
1 tablespoon butter
4 ounces sugar snap peas
1/4 cup chopped fresh mint

Steps:

  • Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
  • Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

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