Greek Style Baked Pork Chops
I haven't tried these yet, I got the recipe from a Southern Living magazine, it sounds great.
- Ready In:
- 1⁄2 cup bottled diced roasted red pepper
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup all-purpose flour
- 1 teaspoon fresh coarse ground black pepper
- 4 center-cut pork chops (3/4 inch)
- 1⁄2 cup crumbled feta cheese
- 1⁄3 cup kalamata olive, chopped
- Stir together first 7 ingredients.
- Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture.Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.
- Bake covered at 400F, for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake , covered, 5 more minutes.
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i modified this for a pork loin roast. and i didnt have the chili peppers... sooooooooooo<br/>I made the chili mix with 2-ish teaspoons of minced chili peppers in oil. covered the roast in a mixture of peper, chili pepper, garlic, an majoriam. i also mixed the cheese and olives in the seasoned pepper oil bowl for the yumy mixture.<br/>after roast was nearly done i put the paste on the roast to finish. i didnt add the cheese or olives till serving time.<br/>it was fantastic to find this recipe an modify to my needs.
The combination of ingredients give these chops great Greek flare. My only complaint is the cooking times didn't work for me. It took longer than 2 minutes on each side to brown and after baking for 5 minutes the roasted red pepper topping wasn't even warm yet, so I let them bake uncovered an additional 15 minutes then added the feta and olive mix and baked another 20 minutes. They did come out tender and very flavorful. Made for July's Tag Game ~ Aceitunas ~ Olives."