Crispy Pork Chops with Tomato and Feta
Want to cook a special dinner for you and your special someone tonight? This Crispy Pork Chops with Tomato and Feta recipe is simple yet special. It’s full of flavor yet it uses many ingredients you likely already have in your pantry, like garlic powder, paprika, olive oil, and red wine vinegar.
To get the perfect crispiness to these chops, start by flattening them (by bashing them with a rolling pin). You’ll get all your aggression out on these chops so that your mind is free to have a nice, peaceful evening with that special someone. Next you’ll cover them (the chops) in the bread crumb mixture (I used Kinnikinnick’s gluten-free panko-style crumbs) and then bash them again for good measure so the crumbs adhere well. Pan fry, top with the tomato and feta mixture, and dinner (and maybe a little therapy) is done!
Serve these with a glass of wine and a side salad for a delicious, relaxing end to the weekend. Cheers!
- 4 sprigs fresh oregano, divided
- ½ cup Kinnikinnick gluten free panko style crumbs
- 1 teaspoon paprika
- Kosher or fine sea salt
- Black pepper
- 2 boneless center cut pork chops
- ½ teaspoon garlic powder
- 1½ tablespoons olive oil , divided
- 1 tablespoon butter
- 4 ounces grape or cherry tomatoes , cut in half
- 1 tablespoon red wine vinegar
- ½ ounce feta cheese , crumbled
Mince the leaves of 2 sprigs oregano. Combine with the breadcrumbs and paprika. Place the pork chops between two pieces of waxed or parchment paper and bash with a rolling pin or heavy skillet until they are about ¼-inch thick. Season both sides of the pork chops generously with salt and pepper and sprinkle with garlic powder. Press the breadcrumbs onto both sides then bash again to really press them into the pork and make sure they stick.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the butter and let melt. Add the pork chops and cook about 3 minutes per side or until golden brown. Remove from pan.
Add the remaining ½ tablespoon of oil to the pan, add the tomatoes and pull the leaves off the remaining sprigs of oregano and add to the tomatoes along with the vinegar. Season with a generous pinch of salt and pepper. Cook, tossing for 1 minute. Spoon on top of the pork chops and top with the feta.
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