Glazed Mustard Pork Chops Topped With Spinach Feta Recipes

GREEK-STYLE PORK CHOPS WITH ROASTED BELL PEPPER AND FETA

Steps:

• Set oven to 400 degrees.
• Prepare a large oven-proof skillet.
• In a bowl stir the first 6 ingredients together until well blended.
• In a shallow dish mix the flour with salt, pepper and cayenne.
• Dredge the chops evenly with flour mixture.
• Heat a small amount of olive oil in a skillet and brown over medium heat on both sides for about 2 minutes per side.
• Leave the chops in the skillet and spoon the red bell pepper mixture over the chops.
• Bake COVERED for about 5 minutes.
• Mix together the feta and kalamata olives in a small bowl.
• After 5 minutes of baking, remove the pan and sprinkle the feta cheese/olive mixture over the chops; return to oven (covered) for another 5-6 minutes more.

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 WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE - (4.6/5)

Steps:

• Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.