Cookbook Recipe #42
I really love these cookbooks. So many recipes. Out of this one I chose to share the Greek Style Pork Chops. I have made this recipe several times. We really enjoy all the flavors that go on top of the chops. With all the cooking that I do, one thing I noticed that I need to work on is the searing of meat. Whenever a breading is involved I feel like I do not get that crispiness on the outside. It always seems to come out almost a little soggy. The overall taste of everything is always good, but I know it would be even better with a nice sear. Something I need to practice. Anyway, the only thing I really change from the original recipe is that I do not include the kalamata olives on top. I am an olive lover, but I feel like they are too salty. Hope you like this one as much as we do.
Greek Style Pork Chops
Adapted from Southern Living Annual Recipes 2004
1/2 cup bottled roasted red peppers, diced
1 tablespoon chopped parsley
2 tablespoons olive oil
2 teaspoons lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup flour
Salt
Pepper
4 Bone in pork chops
1/2 cup crumbled feta cheese
Preheat oven to 400 degrees.
Stir together the first 7 ingredients and set aside.
Season pork chops with salt and pepper. Dredge both sides in flour.
Cook in a lightly greased oven proof skillet 2 minutes per side over medium high heat.
Spoon red pepper mixture over pork chops. Cover skillet and bake in oven for 5 minutes.
Uncover and top with feta cheese. Bake covered for 5 more minutes.
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This recipe is linked on: Rediscovering Lost Arts From Our Mothers, Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday, Show me Your Plaid Mondays, Marvelous Mondays
Cheddar Sourdough Slab Biscuits.
1 day ago
Thanks for sharing at Show Me Your Plaid Monday's! These pork chops look really tasty!
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