Let’s cook!

Greek-Style Baked Pork Chops

4 – 1 inch thick boneless pork chops

1/2 cup bottled roasted red bell peppers, diced

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 ground pepper

1/2 cup crumbled feta cheese

1/3 cup kalamata olives, chopped

Pre-heat oven to 400. In a large bowl combine roasted peppers, parsley, olive oil, lemon rind, lemon juice, garlic and oregano.

Stir well.

In a baking pan (I use this to ensure I don’t make a mess), stir together flour and pepper.

Coat both sides of the pork chops evently with the flour mixture.

In a lightly greased, ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork chops and cook 4 minutes per side.

Once the meat is light brown on both sides, turn off heat on the stove.

Spoon red bell pepper mixture over pork chops.

Baked covered for 8 minutes (yes that is foil covering the skillet, I don’t have a lid for this pan and I had to rig it).

While the pork chops cook, combine feta and olives in a small bowl.

Remove the pork chops from the oven and spoon cheese mixture over chops and bake covered for 5 more minutes.

For this dinner I made wild rice and green beans. Here is a picture of the plating.

Here is the close-up:

This is a simple meal that is packed with Greek flavor and it made Jen happy, which us guys know–a happy wife is a good life!

Tomorrow will be a soup which you will not want to miss!

Happy Cooking!