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Minnesota Pork Chops

Reviewed: Jan. 2, 2010
This is a fantastic recipe. I have never been able to follow it exactly, but my pork always comes out moist and tender. The only thing I really change is the seasoning on the chops and the wild rice. I vary the chop seasoning based on my taste for the night (sometimes Italian seasoning sometimes a packaged rub, etc.). I have never used the wild rice but always have some flavored rice packages on hand. One of the best was a parmesan cheese rice. Be careful as this can be salty if you get the combo wrong (bouillon, rice flavoring and chop seasoning). I always use boneless loin chops and have used anywhere from 4 to 6. You will not be disappointed! One more thing. I made this soon after thanksgiving so I had some "fried onions" on hand. You know the kind that go on green bean casserole. I added them with about 5 or 10 minutes left to bake. They were a great add on.
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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Aug. 29, 2009
This was fantastic. I used a deep skillet. I threw the fresh garlic in at the end with the onions and then put the seasoned pork chops in on top of that. After browning both side I threw a lid on the skillet and let everything cook for a little bit. I didn't have fresh tomatoes on hand so used a can of Italian diced (drained). I put that on top of the chops and then the feta cheese on top of that and threw the lid back on for about 5 minutes. My 4 year old and 10 year ate this like it was going out of style. My wife had the leftovers and raved about it. I passed the recipe to my boss who also gave it high marks.
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