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Keto Dinner

Pork Chop and Feta Skillet

There’s something deeply satisfying about a pork chop sizzling in the skillet, especially when it’s finished with tangy feta and a hint of lemon. This one-pan dinner comes together quickly on busy weeknights, yet feels special enough for company. The herb-crusted chops stay tender and the melted cheese creates a creamy, salty contrast that keeps everyone coming back for more.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 350 Calories
Pork Chop and Feta Skillet

Ingredients

  • teaspoon crushed dried rosemary
  • teaspoon dried basil
  • teaspoon minced garlic
  • pinch black pepper
  • tablespoons olive oil
  • pork chops
  • cup fresh lemon juice
  • /2 cup crumbled feta cheese with basil and sun-dried tomatoes

Instructions

  1. Step 1

    I start by mixing the rosemary, basil, garlic, and pepper in a small bowl. Then I heat the olive oil in a large skillet over medium heat until it shimmers. One at a time, I dip each pork chop into the lemon juice, letting the excess drip off, and season both sides generously with the herb blend. Once the skillet is hot, I lay the chops in carefully—they should sizzle on contact. I sear them undisturbed for about 7 minutes per side until they develop a golden crust. After flipping, I reduce the heat to low and scatter the feta over the top of each chop. Covering the skillet traps the heat and helps the cheese soften into a luscious blanket, which takes about 5 minutes. A quick peek confirms the feta is melty and the pork is cooked through. I like to spoon any pan juices over the chops before serving.

Chef's Tip

I always let the pork chops sit at room temperature for 15 minutes before cooking. This helps them cook more evenly and prevents the meat from seizing up when it hits the hot pan. A good-quality feta packed in brine makes all the difference—it melts more smoothly and adds a brighter tang.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water to keep the pork moist and the feta creamy.

Variation Tips

For a dairy-free twist, swap feta with a crumble of toasted almonds and nutritional yeast for a savory umami crunch. Serve over a bed of lemony arugula or cauliflower rice to soak up the pan juices, or alongside roasted zucchini noodles for extra veggies.

Frequently Asked Questions