A low-carb love story, “When Feta met Pork Chop,” begins simply enough. Four boneless chops, wishing to shed their
tough-guy image, happen upon a Mediterranean infusion of rosemary, garlic, extra-virgin olive oil and fresh lemon juice. Caressed by earthy, robust flavors, our chops are content, yet continue to long for a spark of passion.
Enter bold and beautiful feta cheese. Sharp, pungent, she crumbles effortlessly with sweet basil and sultry sun-dried tomatoes to fill her chop’s desire. But the romance truly sizzles when our dynamic duo hits a hot grill, melting feta and caramelizing the tender chop.
Happy endings are enjoyed by all with knife and fork, the unwashed dishes disappearing into a glorious sunset.
When Feta Met Pork Chop
Serves 4
Juice of 2 lemons
Coarse salt, freshly ground black pepper, to taste
1 teaspoon dried rosemary
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
4 boneless pork chops
1 cup crumbled feta cheese
1/4 cup julienned, oil-packed sun-dried tomatoes
8 fresh basil leaves, torn
Balsamic glaze, optional
In a small bowl, whisk together lemon juice, salt, pepper, rosemary, olive oil and garlic.
Rinse the chops and pat them dry with a clean paper towel; lay flat on a cutting board. Using a small, sharp knife cut a pocket in each chop, careful not to cut through the back or sides.
Place chops and marinade in a large zip-top bag and seal, massaging the meat until marinade is evenly distributed. Refrigerate at least 30 minutes; chops can be marinated overnight.
Mix together the feta, sun-dried tomatoes and basil; reserve until ready to stuff the chops.
To stuff the chops, remove meat from marinade, discarding liquid. Using a spoon, place 1/4 cup of the cheese mixture in each chop, carefully pushing mixture toward the back of the chop.
Prepare the grill or heat a grill pan to medium-high heat. Grill chops 7 minutes per side, turning carefully (thicker chops may require a longer cooking time). To serve, drizzle with balsamic glaze, if desired.
Diva note: If you can’t find an off-the-shelf balsamic glaze, it’s easy to craft your own. In a small saucepan, combine 1 cup of balsamic vinegar with 3 tablespoons honey and a pinch of salt. Simmer over low heat for 20 to 30 minutes until thickened. Glaze will continue to thicken as it cools. To plate like a pro, use a squeeze bottle to artfully drizzle the glaze over the chop and around the plate.
