Pork Chops with Fresh Tomato, Onion, Garlic, and Feta Recipe

I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!

I used 2 boneless pork chops. I sauteed some onion and garlic and then browned pork chops in same pan with onions, after I put garlic powder, onion powder and oregano on each side of pork chops. After they were browned I added about 1 C. or so of chicken broth to which I added some balsamic vinegar to the pan with the pork chops, covered it, turned down heat and let them braise till done and tender. Took pork chops out of pan, and let broth and onions cook down about 1/2. Then added some cut up tomatoes, capers and basil and let them cook for a minute or two. Added pork chops back into pan, spooned onions, tomatoes mixture on top of chops and topped w/feta cheese. Covered it and let it cook on low for a minute or so to soften cheese. It was very good.

Great dish, but changed it a little and made it a bit healthier. I sauteed the onions with tomatoes with a drizzle of balsamic, and a splash or two or vermouth. I then baked the pork chops(bone it) with the sauce that I made in the oven for about an hour on 325 to slow cook them. and added low fat feta on top that melted nicely. It was tender and delish!

Delicious! Simple ingredients and nothing complicated, but a lot of flavor! The only thing I'd change is to use fresh basil. You're going through the effort and calling out the "fresh tomato, onion and garlic" in the title, so why not use fresh basil too? The flavor payoff is much better than dry. Also, 1 tablespoon of dried basil is a LOT. I used 1 teaspoon and that was more than enough. I cooked my bone-in loin chops for 4 minutes per side and they were perfectly cooked, tender and juicy.

Wow! The flavor! I took extra time to caramelize the onions. Next time I'll use 2 onions since it reduces so much. chopped fresh basil worked great.

This was so delicious, the only thing I did differently was after browning the onions and garlic, I added chicken broth and purple basil from my garden, grilled the chops then when chops were done and warming I added heavy cream to make a sauce and poured it over the chops, so so good.

Wow! After reading the base recipe, I knew this would be a good one, and it didn't disappoint. I followed the recipe except I added a sliced red pepper and kalamata olives. I followed some other chef's suggestions and seared and then topped and baked. Pork was tender, moist, and extremely flavorful. Served with roasted brussel sprouts and a Mediterranean risotto. A definite make again. Great job on the original!!!! Thanks for sharing.

Made this dish as a first real meal I have ever made. (I'm 14) Took a few suggestions from other reviewers. Browned the chops, put them in a baking dish and cooked them at 300 for 30 minutes. Replaced the fresh tomatoes with canned diced and sauted them with the onions, garlic and vinegar. Topped the porkchops with the saute mix and cooked for another 20 minutes. Took a bit longer then I thought to cook them but overall dish was amazing. Served them with alfredo noodles, italian veggies and rolls. Turned out great.

I morphed this a little bit and it was do delicious! I mixed together crumbled feta, panko bread crumbs, melted butter, parsley flakes, and chopped garlic. After pan frying the chops I pressed the mixture on top of the chops and broiled them to make them crusted. For the mixture in this recipe, I used regular chopped up tomato, I also added some shredded cabbage that I had leftover, and I used raspberry blush balsamic vinaigrette. The hint of raspberry was perfect with the feta and the pork.

This was a great pork recipe!!! I am always nervous to cook pork, never sure if it will be tough, or, on the other end of it, not cooked well enough. It turned out GREAT. My boyfriend really loved it and he is a great cook himself.. so when I impress him that says something. The only change I made was I only browned the chops in the pan, I then transferred them over to a casserole dish and slowly cooked them at 325 for half an hour while doing the side dish. Yummy!!!!!

This was awesome! Hubs & I both loved it. I used fresh regular tomatoes instead of the cherry ones, just because I had them on hand. The only other change I made was that after the pork chops were browned on both sides, I added some white cooking wine and covered them so that they would cook through and not get dry. (Next time might try baking chops in oven for 15 mins or so after browned)

I loved it. I am using it again. I didn’t change it! I plan on using the tomato recipe with rice and scrambled eggs. I am single and a senior. Now that I made the pork chop recipe, I will make it for family.

Absolutely love this!

This is a great recipe. However, I did not have any Feta on hand but always have Parm! Used Shaved Parm and it was a hit!! Will make again and again!!!

My wife and son said it was ok, I had hot dogs. Didn't like it at all.

Feta cheese was a hit. Love the dinner and so did my friends. Thank you so much for a great dinner!!!!!!

We didn't think a pork chop has the right texture for this recipe. However, the sauce is a great basic sauce that would be good just with bread, or chicken as other's have mentioned. Probably good with scrambled eggs for a wonderful brunch. I too replaced fresh basil for the dry, the equivalent is 1/4 cup of fresh basil. Of course, I added extra garlic as well.

This was fantastic!

Made no changes and it was delicious!! Definitely a keeper

Tastes way better than it looks online.