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Feta Stuffed Pork Chops with Lavender and Herbs
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- #114851
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 thick cut boneless pork chops
salt and pepper
4 ounces feta
2 tablespoons oil cured sun-dried tomatoes cut in thin strips
12 Nicoise olives, pitted
1 teaspoon dried lavender
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon dried oregano
1/4 cup olive oil
directions
Using a small thin knife, work along the side of each pork chop to cut a pocket. Season each pork chop with salt and pepper on each side.
In a small bowl, crumble feta and combine with sun-dried tomatoes and chopped olives. Divide the feta mixture into the pockets of each pork chop.
In another small bowl, mix lavender, rosemary and thyme. Sprinkle herb mixture onto both sides of each pork chop.
Preheat two large saute pans with 2 Tb. oil in each over a medium high flame. When hot, place two pork chops in each pan. Sear each side for 2-3 minutes to form a nice crust.
Cover pan with a lid or foil and reduce the heat to medium-low. Cook for an additional 5-7 minutes until internal temperature is 145 degrees F. Let rest for 5 minutes.
Serve with polenta or some other starch.
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nutrition data
Nutritional data has not been calculated yet.
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