One-Pan Pork Chops with Feta, Snap Peas, and Mint

1. Sear Pork Chops

Season both sides of the pork chops generously with kosher salt and black pepper. Heat a tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Sear the pork chops for 4 to 5 minutes on each side until golden crust forms. Reduce heat to medium-low, cover, and cook for another 3 minutes. Set aside to rest.

2. Cook Scallions and Snap Peas

In the same skillet, melt a tablespoon of unsalted butter. Add thinly sliced scallions and cook for 2 to 3 minutes until softened. Add the snap peas, half cup of chopped mint, a large pinch of red pepper flakes, and a sprinkle of salt. Stir until snap peas are tender-crisp.

3. Finish with Feta and Serve

Return the pork chops to the skillet, sprinkle half cup of crumbled feta cheese on top, and cook for 3 to 6 minutes until heated through. Drizzle with fresh lemon juice and garnish with additional chopped mint, sliced scallions, and a final crack of black pepper before serving.