Sautéed Pork Chop With Tomato Sauce And Feta Cheese 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 IN TOMATO SAUCE

Steps:

• In a large nonstick skillet, saute onion and garlic in butter until tender. add pork chops; brown on both sides. In a small bowl, combine the tomato sauce, wine or broth, oregano and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

SAUTéED PORK CHOP WITH TOMATO SAUCE AND FETA CHEESE

Steps:

• 1. In a saucepan, sweat garlic, shallots, and scallions with olive oil until soft. Add black olives, capers, can of tomatoes, and chicken stock. Simmer until flavors come together and acidity is cooked out. Strain through a mesh basket, leaving some texture. Season to taste.
• 2. Season pork and heat sauté pan with oil. Sear pork chops and finish cooking in oven until medium. Let rest and sprinkle with crushed onion strips.

GREEK PORK CHOPS WITH ZUCCHINI AND FETA

Steps:

• To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
• Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
• To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
• Divide the zucchini among 4 plates and serve with the pork chops.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion, peppers and tomato.

PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat.
• Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender.
• Mix in balsamic vinegar, and season with salt and pepper.
• Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

SAUTéED PORK CHOPS

Steps:

• Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
• Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
• Serve.

PORK CHOPS WITH FRESH TOMATOES, ONION, GARLIC, AND FETA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat.
• Stir in the onion and cook until golden brown; remove onions and set aside.
• Heat 1/2 tablespoon oil in the same skillet.
• Season pork chops with salt and pepper, and place in the skillet.
• Cook to desired doneness.
• Set aside and keep warm.
• Heat remaining oil in the skillet.
• Return onions to skillet, and stir in tomatoes, garlic, and basil.
• Cook and stir about 3 minutes, until tomatoes are tender.
• Mix in balsamic vinegar, and season with salt and pepper.
• Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.