One-Pan Pork Chops With Feta, Snap Peas and Mint

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)

Kosher salt and black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

4 scallions, white and green parts, thinly sliced, plus more for serving

2 cups sugar snap peas, trimmed

1/2 cup chopped fresh mint or basil, plus more for serving

Large pinch of red-pepper flakes

1/2 cup crumbled feta

Lemon juice, for serving

Instructions

Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.

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.

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.

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.

Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

Notes

https://cooking.nytimes.com/recipes/1020278-one-pan-pork-chops-with-feta-snap-peas-and-mint

I would make the snap peas and pork in separate pans. Apparently when I made this last, things burned and I didn't have enough surface area

Nutrition

• Calories: 428
• Lipides Totaux: 26 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0 g
• Sodium: 780 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 40 g