Pork Chops-Looking for a different cut of meat for dinner inspiration?
Stand at the butcher counter and look for the freshest cut of meat. When these thick cut pork chops popped out from the crowd, they screamed, “put me on the table!” Meat should look like it is full of color, moist and plump. If it looks dull and dry, skip that cut and go for another. As pork can be dry, and these require a longer than normal cooking time, brining is key. A pan/pot that can be used in the oven and on the stovetop is required for this dish.
- 4 boneless thick-cut pork chops
- 2 oz/60ml olive oil
- 8 oz/230g tomatoes, cocktail size, cut in half
- 8 oz/230g fresh spinach, washed
- 2 medium sweet onions
- 8 oz/230g feta cheese, crumbled
- 1 TBSP greek oregano
- salt and pepper
Preheat oven to 350°F/175°C
(Optional)Brine pork chops for 1-4 hours.
Wash and clean spinach.
Cut onions and tomatoes.
Sauté onions in olive oil until they start to become translucent.
Add spinach and tomatoes. Cook until the spinach is wilted.
Add oregano, salt and pepper.
Place pork chops on top of the mixture and place in oven.
Cover and bake for 20 minutes.
Remove from oven and turn pork chops over and cover with the tomato/spinach mixture.
Spread a layer of crumbled feta around the meat and tomato/spinach mixture.
Return to oven without the cover.
Cook for 20-30 minutes. The meat needs to reach a temperature of 165°F/75°F.
Remove from oven, remove meat from pan and place on serving dish. Cover with foil until sauce is ready.
Place the pan on the stovetop and cook sauce down. The cheese will melt and make the sauce creamy.
When the sauce has reduced and starts to thicken, spoon it over pork chops on the serving dish or serve on individual plates.
These chops can be cut into thinner pieces, and will cook faster, but it defeats the purpose of a thick cut chop.