One-Pan Pork Chops With Feta, Snap Peas and Mint
Updated Feb. 11, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(1¼-inch-thick) bone-in pork chops (about 1 pound each)
- Kosher salt and black pepper
- 1tablespoon extra-virgin olive oil
- 1tablespoon unsalted butter
- 4scallions, white and green parts, thinly sliced, plus more for serving
- 2cups sugar snap peas, trimmed
- ½cup chopped fresh mint or basil, plus more for serving
- Large pinch of red-pepper flakes
- ½cup crumbled feta
- Lemon juice, for serving
Nutritional analysis per serving (4 servings)
428 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 40 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
- Step 2
Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
- Step 3
Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
- Step 4
Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
- Step 5
Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.
Private Notes
Comments
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.
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.
Easy and tasty. Fast. Subbed light drops of balsamic vinegar for lemon. Get more snap peas than you think you need.
This was so good! I used 1 cup frozen peas as that was what I had and 1 shallot and 2 scallions, otherwise just as the recipe was written. So easy to make and will definitely make again!
This recipe was delicious: lots of flavor, interesting presentation and not difficult to make. I used fresh basil, which was good, and will try mint next time. I found the pork chops a bit large and somewhat overcooked at the end. I will try some adjustments: smaller chops and shorter cooking time, along the lines of what an earlier comment suggested.
This was delicious. Only changes I made were I wet brined the chops (onion, garlic, lite brown sugar, salt, thyme) for a few hours and deglazed the pan with a little white wine to get some of that amazing fond after browning them (why not?). Pork chops conveyed all fond-ey, thymey, minty, flavors, which counterbalanced perfectly with the brininess of the feta and the sweetness of the snap peas.
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