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
Crispy Baked Pizza Chicken Quesadillas.
1 day ago
Thanks for sharing at Show Me Your Plaid Monday's! These pork chops look really tasty!
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