MEDITERRANEAN PORK CHOPS
An Awesome Recipe Mediterranean Pork Chop Recipe that will be a family favorite!
Provided by DinnerPlanner
Categories Easy Dinner
Number Of Ingredients 13
Steps:
- Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with the garlic powder, plus salt and black pepper, as desired. Set aside.
- Whisk together two tablespoons olive oil with the 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.
- Add one tablespoon olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
- 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 145°F. An instant read thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.
- 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.
- 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!
Nutrition Facts : Calories 414 kcal, Carbohydrate 5 g, Protein 33 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 439 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MEDITERRANEAN GRILLED PORK CHOPS
Very simple and oh, so good! Best of all, can be made from ingredients you probably already have in your pantry. My favorite way to do pork chops. Hope you enjoy this recipe as much as I do.
Provided by STORMY3600
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 386.1 calories, Carbohydrate 1.6 g, Cholesterol 83.9 mg, Fat 28.9 g, Fiber 0.7 g, Protein 28.3 g, SaturatedFat 6.3 g, Sodium 944.1 mg, Sugar 0.5 g
MEDITERRANEAN PORK-CHOPS (CAST-IRON)
I combined two of my favorite seasonings with some pork-chops while on winter vacation from school. The timing and cooking technique with the skillet I learned for cooking steak. Ended up working great with pork-chops! I bought the Mediterranean Spiced Sea Salt from Kroger. I'm sure your favorite seasoning will work just as well. **It's important to try and use tongs or something of the sort to handle the pork-chops. Avoid penetrating in order to keep the juices inside.
Provided by jbrnjic91
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place cast-iron skillet in oven and preheat to 475.
- Combine the three seasonings, and rub a generous amount onto one side of the pork-chop. With a brush, coat the seasoned side with olive oil. Salt and pepper to taste. Flip over and do the same to the other side.
- Put stove-top on high and put the skillet from the oven on it. Sear the pork-chop for 1 to 1.5 minutes on each side.
- Place in the oven for 4 minutes and flip over. Keep it in the oven for 4 more minutes.
- Take the pork-chops out and wrap loosely in foil for 5 minutes.
- Take the pork-chops out of the oven and enjoy!
Nutrition Facts : Calories 339.4, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 7086.1, Carbohydrate 0.2, Fiber 0.1, Protein 41.2
CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE
This is a quick, simple cast iron pork chop recipe that is packed with flavor, and also low carb! The bonus is this sauce would be great on chicken and beef as well. Note: I'm not the biggest fan of any type of mustard, but I found this sauce to be divine and the mustard is not overpowering at all.
Provided by norah
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
- Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
- While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
- Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
- Remove chops from the oven, top with sauce, and serve.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 7.8 g, Cholesterol 144.5 mg, Fat 35.7 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 18.8 g, Sodium 634.4 mg, Sugar 2.3 g
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