Damn the damn Brady Bunch: ever since Peter Brady pushed ‘pork chops and applesauce’ into the pop culture lexicon, I’ve been unable to shake his voice whenever a pork chop comes into play. Today, however, I did just that, because this recipe turned out so well I couldn’t be distracted by anything else. If you’re looking for an easy but impressive Sunday dinner, look no further. It comes from that collection of 24 one-pot dinners that was recently in The New York Times. This one was Pork Chops with Feta, Snap Peas, and Mint. And that’s basically it. I didn’t expect something so simplistic to taste so good, but that’s the magic of the best recipes, and this definitely ranks up there with the best.
You must begin with a pair of bone-in pork chops. Season liberally with salt and pepper on both sides then sear them in a medium-hot skillet with a couple tablespoons of olive oil, 4-5 minutes each side, and absolutely do not touch them once they make contact with a glorious sizzle. Cover after both sides are done with their sear and cook on low for 3 minutes more, then remove chops to a plate.
Add four chopped scallions, 2 cups of snap peas, ½ cup of freshly-chopped mint, some red pepper flakes and a bit more salt and pepper and sauté for 2-3 minutes. Make room for the chops and nestle them back in so they are directly in contact with the pan again. Sprinkle ½ cup of feta on top (this is the very best part.) Cover and cook for another five minutes or so.
Carefully transfer the chops to a plate and let rest for five more minutes. Add the peas and squeeze some fresh lemon juice over it all, then top with fresh scallions and chopped mint. Again, I don’t know how it works, but it turns out delicious. And you’ve only soiled one skillet!
