Not your ordinary pork chops recipe



When I go to a local hotel, they normally serve pork chops that have been lightly salted and peppered and then grilled. I like more flavour with my meat. I never need to look farther than a Greek, Lebanese, or Italian restaurant for more flavour on my fork, and thankfully, we have a diverse Mediterranean immigrant population here in South Australia. This super easy one-skillet recipe is a definite keeper. It is bursting with flavor and makes its own delicious pan sauce you won’t want to miss. Normally my family prefers simple dishes but they loved this one.


We harvested the parsley, lime, garlic, tomatoes, and olives are harvested from our property, but you don't need to go through this much trouble. These ingredients are found easily at your local grocery store. If you do decide to grow your own, here are a few tips.


Quick gardening tip: If your garlic cloves start to show green sprouts on one end, don't throw them in the bin. Instead, gently separate each clove and push them into your garden bed or a pot with new potting soil. They will provide you with abundant garlic chives and after a few months, they'll be ready to harvest. That single clove that you sacrificed to your garden will produce an entire bulb. I haven't needed to purchase garlic in a few years thanks to this handy tip.


Remember! Don't eat olives directly off the tree. They are edible only after you cure them for several months.


Surprise discovery - did you know that limes actually turn yellow on the tree? There's nothing wrong with the flavour of a fully grown lime. I normally pull these off the tree first for cooking and adding a splash to my sparkling elderflower wine.

The pork chops' actual cook time will vary based on several factors, including the thickness of the chops and the internal starting temperature. For best results, allow the chops to come to room temperature before cooking and use an instant-read thermometer to determine when they are ready. Prep time: 10 minutes Cook time: 20 minutes Serves: 4


Ingredients:

150-250 grams (4 6-oz.) boneless pork chops each ½ t. garlic powder Sea salt and black pepper, to taste ¼ c. extra virgin olive oil, divided 2 T. fresh lime juice 1-2 cloves fresh garlic, minced 1 t. dried oregano ½ t. dried thyme ¼ c. Kalamata olives pitted and halved 1 c. cherry or grape tomatoes halved 3 oz. Feta cheese, crumbled ½ medium red onion, thinly sliced 1 T. fresh parsley, chopped


Directions:

1. Remove pork chops from the refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with garlic powder, plus salt and black pepper, as desired. Set aside.

2. Whisk together two tablespoons of olive oil with fresh lemon juice, garlic, oregano, and thyme in a large bowl. Add the Kalamata olives, tomatoes, and Feta cheese and toss to combine. Set aside.

3. Add one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, occasionally stirring, until the onion softens and develops some color, approximately 4-5 minutes.

4. Add the remaining olive oil and the seasoned pork chops to the skillet. Cooking until the chops are golden brown on each side, approximately 3-4 minutes per side. Note: The safe cooking temperature for pork is 63c (145°F). An instant-read thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.

5. Pour the seasoned tomato and Feta mixture into the skillet and nestle it in amongst the chops. Cover and reduce heat to medium-low. Simmer for 2 minutes, or until the tomatoes and olives are warmed through, and the Feta starts to melt.

6. Remove skillet from heat and rest for 5 minutes. Remove cover and serve immediately garnished with fresh parsley, if desired, and your choice of sides. Enjoy!

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