Pork Chops Stuffed With Feta Basil Almonds Food

PORK CHOP AND FETA SKILLET

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.

PORK CHOPS STUFFED WITH FETA, BASIL & ALMONDS

Steps:

• 1. Preheat oven to 375°.
• 2. Pat pork chops dry. Trim off excess fat around edges. Holding palm of one hand firmly flat on top of a chop, use a sharp knife with a sweeping motion to split the chop horizontally and form a pocket. Take care not to cut thru the back or sides or bottom of the chop. Repeat w/ second chop. Set aside on a platter.
• 3. In a med. bowl, mix together the feta, lemon zest, chopped almonds, basil, craisins, dijon, & thyme. Stir to blend well.
• 4. Stuff the mixture into each chop, pressing it deep into the pocket. Place chops back onto platter.
• 5. Spread apricot preserves on top of each chop. Then sprinkle with the unseasoned bread crumbs, pressing the bread crumbs into the preserves. Spritz the top of the crumbs w/ spray butter or spray canola oil.
• 6. Spray a baking dish with PAM or canola oil. Using a large spatula, transfer the chops from the platter to the prepared baking dish. (If you put the chops into the baking dish before sprinkling the bread crumbs on top, you'll have a mess of bread crumbs in the bottom of the dish that might burn, once you bake the chops).
• 7. Bake chops for 35 - 40 minutes, testing for doneness when thermometer inserted into meat reaches 170° (don't put thermometer into the stuffing; you want to read the MEAT temperature).
• 8. Remove chops from oven when done, and let them sit for just a few minutes, so the stuffing will set up & cool a bit.

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

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.