Listen, I hate playing cheese favorites. I mean, Cheese Is Life so how could I possibly crave one over another? However, when it comes to feta, it really moves to to top of my “could eat every day for every meal” list. I love the crumbly, saltiness and how it can accompany almost any protein and veggie. For this recipe, I combined it with spinach and garlic for a delicious topping on bone-in pork chops. The best part is that it’s quick recipe that can come together in just over 30 minutes.
Ingredients: crumbled feta, garlic cloves, baby spinach, bone-in pork chops, salt and pepper. You will also need paprika and a lemon (not pictured).
Begin by chopping your spinach into small pieces and place in a medium sized bowl. Mince three cloves of garlic and add to bowl. Crumble your feta and throw it on in.
Here’s a close up of those yummy toppings!
Mix ingredients well and set aside.
Grab those pork chops, pat them dry with a paper towel and place in a shallow baking dish. Season both sides liberally with pink salt and black pepper. I also lightly seasoned the top of the chops with some paprika, which is something I often add to my proteins. It adds a depth of smokiness and intensity to the dish.
Top the chops with the feta-spinach mixture. I like to do one pan or pot meals whenever possible so to the sheet pan, I added some cauliflower and broccoli florets coated in olive oil and salt and pepper.
Add sheet pan to preheated 400 degree oven for 25 minutes or until they reach 145 degree internal temp. The cooking time depends on how thick your chops are. Mine were only about a half inch thick so they didn’t need much time in the oven.
Once they are roasted to temp, remove them from the oven and let them rest for about 5 minutes. The final touch was to squeeze half a lemon over the chops and veggies for some wonderful acidity. This really brought the dish together beautifully. As this was part of a meal prep, once the chops were rested, I placed them into my storage containers and allowed them to cool enough to place in the fridge.
Look at the gorgeous roastededness of the veggies. Heart be still.
Absolutely loved this recipe. Here is the printable recipe with macros:
Spinach and Feta Pork Chops
Ingredients
Chops and Topping
- 2 pork chops bone-in
- 4 oz feta cheese crumbled
- 3 cloves garlic minced
- 1 cup baby spinach choped
- 1 tbsp paprika
- 1 tps pink sea salt
- .5 lemon juiced
veggie accompaniment
- 1 cup small cauliflower florets
- 1 cup small broccoli florets
- 1 tbsp olive oil extra virgin
- .5 tsp pink sea salt
- .5 tsp black pepper
Instructions
- Add feta, spinach and garlic to medium sized bowl and mix well. Season both sides of pork chops with half of the salt and pepper. Sprinkle paprika on top side of chops. Add the feta-spinach mixture to top of the chops. Toss cauliflower and broccoli florets in a medium sized bowl with olive oil and remaining salt and pepper until coated. Arrange veggies around the pork chops in sheet pan. Place sheet pan in pre-heated 400 degree oven for 25 minutes or until chops reach internal temperature of 145 degrees. Remove from oven, allow to rest and serve immediately or place in storage container for later consumption. May be stored in fridge for up to 4 days.
Notes
RECIPE MACROS
Serving size 2
Amount per Serving
Calories 441
Fat 26g
Potassium 492mg
Carbohydrate 15g
Fiber 5g
Net Carbs 10g
Sugar 6g
Protein 30g
Vitamin A 60%
Vitamin C 107%
Calcium 46%
Iron 11%
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