One-Pan Pork Chops With Feta, Snap Peas and Mint

Easy and tasty. Fast. Subbed light drops of balsamic vinegar for lemon. Get more snap peas than you think you need.

Loved this recipe. My pork chops took much longer to cook than the recipe required. I also added some halved cherry tomatoes, which was a great addition in both taste and presentation.

I have made this dish twice for guests and each time it was a hit. I have each time used fresh mint. Have not tried it with basil, but will and report back. I always use a meat thermometer, as one has to adjust the cooking times due to varying thickness of the pork chops. I have found that chops are generally cut at ~ 1 inch thick. When I used these I seared for 3 min each side and covered them until ~ 125 degree F. When I returned them to the pan with the peas, these finished perfectly.

Chop I had was boneless and thinner so used cook times of 3, 3, 2-1/2 and 4 minutes. Came out so juicy and tasty. Feta didn’t really add anything except visually. You could skip it.

whoever said the feta was unnecessary was WRONG

The second time I tied this recipe I brined the pork chops overnight and ended up with juicier porkchops with a better crust. To 4 cups of water I added .5 cups of kosher salt, .5 cups of sugar, 2 crushed cloves of garlic, some pepper corns and a bay leaf. Pretty simple brine but it really helped.

This is an excellent dish. I didn’t have snap peas, so I made it with fresh green beans, blanched for about 3 minutes before I threw them in the pan. I also made a side dish of pearled barley cooked in some fresh corn broth, with fresh corn and cracked black pepper thrown in at the end. I don’t mean to brag, but eating this dish, all mixed together on my plate, was a sublime experience. I truly forgot my troubles for a moment in the fog of savory, lemony, salty, crunchy ecstasy. Hope this helps

This was a lovely simple dinner with a great combination of flavors--a comforting bistro supper with a slight twist. Alas, my husband had used up all the mint in mojitos so I had to skip it, but I'll definitely use it next time. The scallions, red pepper flakes, feta, and lemon juice were a piquant range of flavors, and mint would have added the perfect unexpected fresh note. I added roasted tiny red potatoes to round out the meal. Using a cast iron pan helps with browning

Enjoying the comments as much as the recipe.

I did this with chicken breasts instead of pork, cilantro for the herb, and a thinly sliced onion because I didn't have any scallions. It was delicious! I put lots of s&p on the chicken, and should have added more lemon (I did half a lemon, will do the whole lemon next time).

This turned out great! Perfect for a quick weeknight recipe

I used chopped fresh basil (first of the season from my garden!) and ricotta salata instead of feta...delicious. My only problem - didn't get a golden brown on the chops - I think I need cast iron. Delicious though, and everyone loved it. And, btw, did 2 pans - made 7.

Made as written but added a splash of white wine to the sautéed scallions to deglaze the pan. Delightful.

I subbed the snap peas for asparagus and it worked great also!

See my note above about Berkshire pork. I, too, have found pork chops found in most groceries rather bland. The Berkshire was a completely different experience. I also seasoned the pork with salt and pepper on both sides and let it sit for 30 minutes. This also probably contributed to the flavor.