Tuesday, June 9, 2009

Pork Chop and Feta Skillet from Sisters Cafe

God this was so good we are going to have to fix this one again soon. We had the Cilantro and Lime rice with this. My wife said this was the best squash she has ever eaten. And on top of every thing it was so simple to do. Erin from Sisters Cafe we send you a big kiss. Please check out their site we have a link here on the right.
We did make a few changes as we have some rosemary and basil growing in the yard.
1 teaspoon crushed dried rosemary(we used fresh)
1 teaspoon dried basil (we used fresh sweet basil)
1 teaspoon minced garlic(we used more because we like garlic)
1 pinch black pepper(we may have used a little more)
1 tablespoon olive oil
4 pork chops (we had 2 really large ones)
1/4 cup fresh squeezed lemon juice (we added a little zest) about one lemon in dish large enough to dip chops in.
2 oz crumbled feta cheese with basil and sun dried tomatoes (we only had plain)
1-2 yellow squash or one zucchini. We used 2 cups of summer squash we had put up last summer to make room for new.
We also had 1/4 head of cauliflower we added this wasn't part of original recipe but what the heck we like cauliflower and know it kinda absorbs the flavors (and we were right.)
In small bowl stir rosemary,basil,garlic,and pepper.
Heat oil in large skillet. Dip chops in lemon juice sprinkle with herb mixture.
Place chops in hot skillet, drizzle some lemon juice over them, sear both sides. About 7 minutes each side.
(Now we fix our chops a little different here in that we simmer them in a little water and covered for about 1 1/2 hours turning every 30 minutes and adding water if needed. the chops are so tender they fall off the bone)
Add sliced squash to edges of pan and pour remaining lemon juice and herbs if any, simmer when squash(we also added cauliflower here)is near done add feta cheese and cook till melted. About 5 minutes. I know you are gonna love this one.

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