Greek Pork Chops
Today was day one of a 5 day Clean Eating Challenge that myself and a few friends were running. I had the best of intentions to wake up early, go grocery shopping and meal prep today, but as usual I got lost in the mystical land of homework and completely lost track of time. Before I knew it, it was 4:00 and I had not gone grocery shopping, nor did I have any idea what I was making for dinner.
Pork chops were on sale today so I added that to my weekly staples and headed home. I stared at my healthy haul and decided to throw together this awesome dish. Juicy pork chops, lemon, garlic, tomatoes and feta. I mean come on, there is no way your mouth isn’t watering yet. This was prepped and in the oven in less than 10 minutes and was a HUGE hit.
- 4 pork chops (1 inch thick)
- 2 cloves of garlic, minced
- 1 pint grape tomatoes, cut into quarters
- Freshly cracked black pepper
- 2 teaspoons olive oil, divided
- Dried oregano
- Dried basil
- ½ of a lemon
- ¼ cup crumbled feta cheese
- Preheat oven to 375 degrees
- Combine minced garlic, grape tomatoes, pepper, and 1 teaspoon olive oil to a bowl and set aside.
- Heat cast iron skillet or oven safe skillet over medium high heat with remaining 1 teaspoon of olive oil.
- Liberally season pork chops on both sides with dried oregano and dried basil.
- Sear pork chops for 1-2 minutes on each side.
- Add tomato and garlic mixture on top of pork chops.
- Bake for 15 minutes, or until pork chops reach an internal temperature of 160 degrees.
- Remove from oven, squeeze ½ of a lemon over the chops and top each one with 1 tablespoon of feta cheese.
- Broil on high for 1-2 minutes.