musings, mutterings, and creative muddle. . .

Friday, August 20, 2010

Foodie Friday: Greek-Style Pork Chops

Oo-la-la!  Tasty stuff here! 

I do so love it when Hubster gets creative and tries out a new recipe that's completely 'out of the recipe box'.  Sometimes they don't work out so well and don't make it into our elite personal recipe binder - but then there are other times that not only does the recipe find itself into our collection, it lingers on our taste buds for days. . .

This pork chop recipe most definitely made it into the latter category.  Some very unique flavor combinations and though seemingly labor intensive (definitely not an 'instant' meal. . .but nothing complicated ) these chops are well worth it. 

Greek-Style Pork Chops

2 Tbsp olive oil, divided
1 large red onion, halved and thinly sliced
6 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
6-8 red grape tomatoes, halved
6-8 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 Tbsp dried basil
2 1/2 tsp balsamic vinegar
6 oz feta cheese, crumbled

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.

Absolutely delicious!

While Hubster was working on those tasty chops, I focused on steaming some fresh green beans and topping with butter; and boiling then gently mashing new red potatoes (with skins on) with butter and parsley.  I kept my seasonings to a minimum to really let the Greek-Style Pork Chops shine.

Have a delicious kind of day ~

Robin Z

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