——creativity never goes out of style——

Tomatoe, Basil and Feta Pork Chops

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It’s officially one month away from my due date!! I can’t believe our little man will be here so soon! He must be preparing me for our late nights together already because last night was officially the worst pregnancy sleep I have had to date. I’m realizing what this so-called third trimester insomnia feels like. I got up to get a drink at 3 in the morning and then lied in bed for over 3 and a half hours. I physically felt exhausted but mentally I was wide awake, which frustrated the heck outta me. Determined not to get out of bed…. I read for a little bit, got caught up on Instagram, cruised the latest and greatest of Pinterest, read pregnancy forums and finally drifted back to sleep around 7:00 am for a whopping 45 minutes. At that point I gave up and got out of bed.

But I was a happy camper when I peeked outside to a rainy day because it’s a nice switch after all the muggy weather lately. I made the most of it and drove to the other side of the lake to browse around the local stores, then surprised my girlfriend with a little visit to get some much needed cuddles with her twin baby girls. When I got home I was feeling in the domestic mood so I baked some muffins and now with the aromatic scent of fresh goodies wafting through the house, and the pitter patter on the roof… it’s the perfect lullaby for a late afternoon nap.

Before I grab my fleece blanket and cuddle up I thought I’d share some Friday night dinner inspiration. Here is the latest recipe I tried. I am not personally a fan of pork at all because I always find it so dry and bland but this recipe is amazing! The salty and tangy feta cheese adds the perfect touch to garden fresh tomatoes. Hope you like it and have a great weekend!!

Ingredients:

  • 2 Tbsp coconut oil
  • 1 large onion, halved and sliced thin
  • 4 pork chops
  • salt, pepper and garlic to taste
  • 2 cups cherry tomatoes, halved
  • 2-3 cloves garlic
  • 1 Tbsp dried basil
  • 1- 1 1/2 Tbsp balsamic vinegar
  • 4 ounces, feta cheese crumbled

Directions

  1. Heat oil in a large skillet over medium heat. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Add onions and cook pork chops to desired doneness. Remove pork chops once cooked and set aside.
  2. Stir the tomatoes, garlic, and basil into the skillet with the sauteed onions. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper.
  3. Return the pork chops to the onion and tomato mixture to heat.  Top the pork chops with the veggie mixture and sprinkle with feta cheese to serve.

Q: What do you get when you cross a pig and a cactus? A: a porky-pine 

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