Smothered Mediterranean Pork Chops

Instructions

1. Remove pits and halve olives. Halve tomatoes. Peel and thinly slice onion. Chop parsley.
2. Remove pork chops from refrigerator and pat dry with a paper towel. Lightly season both sides of each chop with garlic powder, and salt and black pepper, as desired. Set aside.
3. Whisk together half of the olive oil with lemon juice, garlic, oregano, and thyme in a large bowl. Add the kalamata olives, tomatoes, and feta cheese and toss to combine. Set aside.
4. Add 1/4 of the olive oil to a large nonstick skillet set over medium heat. Add the red onion and sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
5. Add remaining olive oil and the seasoned pork chops to the skillet. Cook until the chops are golden brown on each side.
6. For 1 inch pork chops: Sear chops in skillet for 7 minutes on each side, until an internal temperature of 145F is reached.
7. For ¾ inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached.
8. For ½ inch pork chops: Sear chops in skillet for 2-3 minutes on each side, until an internal temperature of 145F is reached.
9. Pour the seasoned tomato and feta mixture into the skillet and nestle it in amongst the chops. Cover and reduce heat to medium-low. Simmer for 2 minutes, or until the tomatoes and olives are warmed through and the feta starts to melt.
10. Remove skillet from heat and rest for 5 minutes. Remove cover and serve immediately garnished with fresh parsley, if desired. Enjoy!