Greek Style Baked Pork Chops

By carvalhohm

Ingredients

• 1/2 cup chopped roasted red bell peppers
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon lemon juice
• 5 cloves garlic, pressed
• 1/2 teaspoon dried oregano
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 1/2-inch thick) boneless loin pork chops (about 6 ounces)
• 1 tablespoon butter 1/2 cup crumbles feta cheese
• 1/3 cup pitted kalamata or ripe black olives, chopped

Preparation

Step 1

Preheat oven to 400 degrees F. Combine first 5 ingredients in a small bowl, and set aside. Combine flour, salt, and black pepper in a large resealable plastic freezer bag. Add pork chops; seal and shake to coat.

Melt butter in a 9-inch cast-iron skillet over medium-high heat (see Note). Add chops; cook 2 minutes on each side or until browned. Spoon reserved bell pepper mixture evenly over chops.

Bake in skillet, covered, 5 minutes or until done. Sprinkle with cheese and olives.

Notes:
If you don't have a cast iron skillet, wrap the handle of a large nonstick skillet with heavy-duty aluminum foil. This should make your regular skillet safe for a quick stint in the oven.