![Roasted Salmon With Peas and Radishes](https://static01.nyt.com/images/2020/04/26/dining/kc-salmon-and-radishes/merlin_171456852_42cb64a0-3710-44d9-859f-0ce12afe6718-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
One-Pan Pork Chops With Feta, Snap Peas and Mint
![One-Pan Pork Chops With Feta, Snap Peas and Mint](https://static01.nyt.com/images/2021/03/28/dining/mc-pork-chops-with-feta/merlin_155267139_e8a127de-ac43-4f23-837b-1796c57da158-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2(1¼-inch-thick) bone-in pork chops (about 1 pound each)
- Kosher salt and black pepper
- 1tablespoon extra-virgin olive oil
- 1tablespoon unsalted butter
- 4scallions, white and green parts, thinly sliced, plus more for serving
- 2cups sugar snap peas, trimmed
- ½cup chopped fresh mint or basil, plus more for serving
- Large pinch of red-pepper flakes
- ½cup crumbled feta
- Lemon juice, for serving
Preparation
- Step 1
Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
- Step 2
Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
- Step 3
Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
- Step 4
Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
- Step 5
Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.
Private Notes
Cooking Notes
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.
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.
whoever said the feta was unnecessary was WRONG
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
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
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.
I've made this a few times and it is a favorite. Today I substituted (groan!) flageolet beans for the snap peas (soaked the night before and cooked with garlic prior to the prep for this recipe) and shallots for the scallions. Left out the basil. Not as colorful, but satisfying in a comfort food kind of way, like pork and mashed potatoes.
Super easy and done in about 45 minutes. I could have been done in 30, but I dragged it out a little as I was waiting on someone. Anyway, I forgot to get green onions, so I used garlic and it was great. Used basil because that's what I had. The juices from the pork chops and the lemon mix in the pan and create a really flavorful sauce. The feta really ties all the flavors together. I served this with roasted sweet potato wedges and it was the perfect accompaniment. I'll for sure make this again.
Nothing in the recipe mentions the beautiful fond in the pan after browning the chops. I deglazed with red wine, and it was fabulous. Served with baked sweet potato.
I've made this at least 10 times and my family still loves it. I follow the instructions as written but double everything except pork and deglaze the pan with rice vinegar before the scallions. I just saw the suggestion of dry vermouth and will try that next time! Always a hit for everyone including my two 6yos!
Added mama’s little peppers with the butter really good
We loved this. Only change was the second time we cooked it we coated the peas in pan juices then set them aside to add late in the cooking process so they did not overcook.
Made w what I had, in the same vein: fiddleheads, red scallions, marinated goat cheese. So so good. Sometimes “one pan meals” seem forced, but this is more than the sum of its parts! The elements melded beautifully and sang of spring.
Followed the recipe as written. The sweetness and crunch of the barely-cooked snap peas went well with the jammy scallions and tangy cheese. I overcooked the pork but that’s my fault. I’ll make this again with a better thicker cut of meat.
Followed the directions, all was good.
Delicious. Used thinner chops and cooked less. Basil and mint. Definitely lemon at the end.
Very tasty. This worked well with boneless chicken breasts dredged in a little flour and pepper before being browned and mostly cooked in the skillet. 1/4 cup of vegetable broth stood in for pan juices when the snap peas were added. Topped it with chopped parsley and a sprinkle of lemon juice.
Absolutely delicious and easy… made as directed. The red pepper flakes are essential. Will try with green beans when sugar snap peas are not in season.
I've made this several times and love it, but last night I added some cherry tomatoes that needed to be used up and they added a wonderful pop of flavor and color.
Cooking time for pork chops can greatly vary. Some thought the time was too little but mine were a little overdone so you have to use your judgement. It was still delicious.
Wow!!! Easy to make, great depth of tastes. Absolutely a 5 star plus!
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