Diva Tasting: Pork Chops with Feta and Tomatoes…

Pork Chops with Feta and Tomatoes


2 tablespoons olive oil, divided

1 large onion, halved and thinly sliced

4 pork loin chops, 1 inch thick

salt to taste

black pepper to taste

1 pinch garlic powder to taste

½ pint red grape tomatoes, halved

½ pint yellow grape tomatoes, halved

3 cloves garlic, diced

1 tablespoon dried basil

2 ½ teaspoons balsamic vinegar

4 ounces feta cheese, crumbled


Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside. Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook to desired doneness. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Set aside and keep warm. Heat remaining olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.


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