How to Make Pork Loin Raw Meat

Pork Chops With Fresh Tomato, Onion, Garlic, And Feta

Name: How to Make Pork Loin Raw Meat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings

It offers many of the same nutrients as beef often with less fat and calories, although this eating raw or undercooked pork is also dangerous.

Raw Meat And Fresh Pork Roll Uncooked Pork Pork Loin Stock Photo 51985263 Megapixl

Recipe Summary Pork Chops With Fresh Tomato, Onion, Garlic, And Feta

You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.

Ingredients | Pork Loin Raw Meat

2 tablespoons olive oil, divided

1 large onion, halved and thinly sliced

4 pork loin chops, 1 inch thick

salt to taste

black pepper to taste

1 pinch garlic powder to taste

½ pint red grape tomatoes, halved

½ pint yellow grape tomatoes, halved

3 cloves garlic, diced

1 tablespoon dried basil

2 ½ teaspoons balsamic vinegar

4 ounces feta cheese, crumbled

Directions

Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.

Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.

Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Info | Pork Loin Raw Meat

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Pork Chops With Fresh Tomato, Onion, Garlic, And Feta

Main Dish Recipes, Pork, Pork Chop Recipes,

Images of Pork Loin Raw Meat

Pork Loin Raw Meat : A pork loin (very different from the tenderloin) is a great cut of meat that comes with its own built in baster because of a thin fat cap it has along the top of the cut of meat.