Feta Pork Chops with Snap Peas

This is all made in one pan and pretty quick to throw together. Use the plumper snap peas, not the flat snow peas.

I often serve this over Israeli couscous.

Serves 2-3

Recipe adapted from the NY Times. The photo is theirs.

Ingredients:

• 2 large 1-inch thick boneless pork chops

• Salt and pepper

• 1 Tbl. olive oil

• 1 Tbl. butter

• 4 scallions

• Red pepper flakes

• 2 cups snap peas

• 1/2 cup fresh chopped mint or basil or a mix of both

• 1/2 cup crumbled feta

• Lemon

Instructions:

1. Season both sides of the pork chops with salt and pepper.

2. Put olive oil and butter in a cast iron pot. Heat over medium-high until the butter is melted and foaming.

3. Add scallions to the pan and cook until golden, about 4 minutes. Sprinkle in a pinch of red pepper flakes and then the snap peas, a pinch of salt and the herbs. Stir it all together until the snap peas are well coated in the pan juices.

4. Nestle the pork chops into the pan. Make sure the meat sits flat on the bottom of the pan. You can layer some of the snap peas on top of the pork if necessary. Scatter the feta on top.

5. Lower the heat to medium. Cover the pan and cook until the pork is done, about 5 minutes. The pork can be lightly pink in the center.

6. Squeeze some lemon juice on top and serve, placing a pork chop on each plate and scooping some of the snap pea and herb mixture on top and along the sides.