One-Pan Pork Chops With Feta, Snap Peas and Mint Recipe (2024)

Easy and tasty. Fast. Subbed light drops of balsamic vinegar for lemon. Get more snap peas than you think you need.

Loved this recipe. My pork chops took much longer to cook than the recipe required. I also added some halved cherry tomatoes, which was a great addition in both taste and presentation.

I have made this dish twice for guests and each time it was a hit. I have each time used fresh mint. Have not tried it with basil, but will and report back. I always use a meat thermometer, as one has to adjust the cooking times due to varying thickness of the pork chops. I have found that chops are generally cut at ~ 1 inch thick. When I used these I seared for 3 min each side and covered them until ~ 125 degree F. When I returned them to the pan with the peas, these finished perfectly.

Chop I had was boneless and thinner so used cook times of 3, 3, 2-1/2 and 4 minutes. Came out so juicy and tasty. Feta didn’t really add anything except visually. You could skip it.

whoever said the feta was unnecessary was WRONG

The second time I tied this recipe I brined the pork chops overnight and ended up with juicier porkchops with a better crust. To 4 cups of water I added .5 cups of kosher salt, .5 cups of sugar, 2 crushed cloves of garlic, some pepper corns and a bay leaf. Pretty simple brine but it really helped.

This was a lovely simple dinner with a great combination of flavors--a comforting bistro supper with a slight twist. Alas, my husband had used up all the mint in mojitos so I had to skip it, but I'll definitely use it next time. The scallions, red pepper flakes, feta, and lemon juice were a piquant range of flavors, and mint would have added the perfect unexpected fresh note. I added roasted tiny red potatoes to round out the meal. Using a cast iron pan helps with browning

This is an excellent dish. I didn’t have snap peas, so I made it with fresh green beans, blanched for about 3 minutes before I threw them in the pan. I also made a side dish of pearled barley cooked in some fresh corn broth, with fresh corn and cracked black pepper thrown in at the end. I don’t mean to brag, but eating this dish, all mixed together on my plate, was a sublime experience. I truly forgot my troubles for a moment in the fog of savory, lemony, salty, crunchy ecstasy. Hope this helps

Enjoying the comments as much as the recipe.

I did this with chicken breasts instead of pork, cilantro for the herb, and a thinly sliced onion because I didn't have any scallions. It was delicious! I put lots of s&p on the chicken, and should have added more lemon (I did half a lemon, will do the whole lemon next time).

This turned out great! Perfect for a quick weeknight recipe

I used chopped fresh basil (first of the season from my garden!) and ricotta salata instead of feta...delicious. My only problem - didn't get a golden brown on the chops - I think I need cast iron. Delicious though, and everyone loved it. And, btw, did 2 pans - made 7.

Made as written but added a splash of white wine to the sautéed scallions to deglaze the pan. Delightful.

I subbed the snap peas for asparagus and it worked great also!

See my note above about Berkshire pork. I, too, have found pork chops found in most groceries rather bland. The Berkshire was a completely different experience.I also seasoned the pork with salt and pepper on both sides and let it sit for 30 minutes. This also probably contributed to the flavor.

Great flavors! Made this twice and it was a hit both times. Didn’t have snap peas the second time so used asparagus which worked just as well.

Such a delicious and different dish. Lovely savory flavors. Recommend a light hand with the salt - on chops, on snap peas, etc as the feta brings quite a bit. Also, lemon squeezey before serving is key.

It's a good recipe - is there any way to keep the pork from drying out? I erred on the side of less cooking time throughout, but still ended up with tough, dry chops.

With boneless, try 2 minutes per side, then 2 more minutes covered.Then check after 2 minutes once put it back in

Tony P would love this one—lots of distinct flavors!

With the Freitag’s and the Barbic’s 2024.02.03. Failed to brown chops on both sides so was not as great as it could have been but plates were cleaned! See public notes re substitutes.

Asparagus made a good sub for snap peas. I added a splash of white wine at the end to get a little more sauce in the pan. Cast iron is the way to go.

The mint/feta combo made this a taste treat. For people with trouble cutting meat, I’m going to try it with pork loin instead of chops.

Delicious work week meal. I do half broccoli florets/ half snap peas for heartiness (cook the broccoli a bit longer). I only put in mint at the end with the heat off and no lemon (I don’t want to disturb the clean umami of the dish) Easy way to not eating chicken again.

Whole family enjoyed this. Doubled, so two skillets. Israeli cous-cous on the side. Bone-in chops were too thin to cook for recommended time, so only seared both sides and finished at end with peas. Craved the veg leftover a bit later and realized that chopped, toasted silvered almonds would be an excellent addition.

Just Wow! Served with spinach rice with parmesan, and roasted delicata squash with butter, maple syrup and thyme. Wouldn't change a thing. Spouse said: "Absolutely wonderful! All the panache of a holiday meal."

Fabulous! If you live in the SW substitute Hatch Green Chilies for the red pepper flakes.

For something so simple, this was amazingly good. I used boneless pork loin chops c. 1 inch thick. Since I didn’t have any snap peas, I subbed in trimmed green beans, which I blanched first and then added at the very end, when you are finishing the chops and adding the feta. Chops needed longer cooking time than indicated and I also used an extra T of butter, but everything turned out great — moist chops, delicious beans, heavenly pan sauce. A terrific weeknight meal.

The recipe is apparently for 3 to 4 people....but my wife and I ate it all up!! Absolutely delicious!!

I cooked this as per recipe the first time. Used a meat thermometer to double-check the pork as mine were quite thick. It was good but not great