Type what you have

Ingredients

• ✓ sun-dried tomato
• whole-wheat tortilla
• coconut oil
• spinach
• egg
• feta cheese
• tomato

Instructions

1. 1 Warm tortilla in a large skillet over medium heat.
2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4

Ingredients

• ✓ sun-dried tomato
• balsamic vinegar
• garlic powder
• salt
• black pepper
• egg
• cottage cheese
• goat cheese
• heavy cream
• salt
• mason jar
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ sun-dried tomato
• egg
• milk
• olive oil
• garlic
• red onion
• butter
• salt
• black pepper
• parmesan cheese
• oregano
• thyme
• basil

Instructions

1. 1 Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook and stir garlic in hot oil for about 1 minute. Add red onion; cook, stirring occasionally, until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook and stir until tomatoes are warm and soft, 3 to 5 minutes. Remove from heat.
3. 3 Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately top with tomato mixture; season with salt and pepper. Sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath. Continue cooking over medium-low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.

By Christina Letts

Ingredients

• ✓ sun-dried tomato
• egg
• heavy cream
• half-and-half
• onion powder
• salt
• black pepper
• red pepper flakes
• hash brown potato
• mozzarella cheese
• mild sausage
• parmesan cheese
• basil

Instructions

1. 1 Coat slow cooker with cooking spray.
2. 2 Whisk eggs and cream together in a medium bowl until well combined; season with onion powder, salt, black pepper, and red pepper flakes while whisking until completely combined. Set aside.
3. 3 Combine hash browns and ½ each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil in a slow cooker. Gently toss with fingers until combined. Pour egg mixture over top; smooth top (using a spatula) if necessary.
4. 4 Set aside ½ remaining mozzarella cheese (about 2 ounces). Sprinkle remaining each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil over top.
5. 5 Cover slow cooker. Cook on Low until center is cooked through and an instant-read thermometer inserted into center reads 160 degrees F (70 degrees C), 6 to 8 hours.
6. 6 Sprinkle casserole with remaining mozzarella cheese, then serve.

By Jones Dairy Farm

Ingredients

• ✓ sun-dried tomato
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• fennel
• red onion
• zucchini
• garlic
• spinach
• red pepper
• oil
• goat cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ sun-dried tomato
• cooking spray
• butter
• mushroom
• herbes de provence
• salt
• black pepper
• scallion
• swiss chard
• water
• egg
• milk
• parmesan cheese
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
3. 3 Whisk together eggs, milk, Parmesan cheese, and Dijon mustard in a large bowl until well combined. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
4. 4 Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

By LauraF

Ingredients

• ✓ sun-dried tomato
• all-purpose flour
• active dry yeast
• salt
• sugar
• water
• olive oil
• cornmeal
• basil
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ sun-dried tomato
• spring onion
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• milk
• butter
• egg
• pepper jack cheese
• chicken breast

Instructions

1. 1 Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
2. 2 Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
5. 5 Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

By newcook

Ingredients

• ✓ sun-dried tomato
• butter
• sausage
• pumpkin
• onion
• bread
• heavy cream
• cheddar cheese
• egg
• milk
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
3. 3 Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
4. 4 Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

By RusticJoyfylFood

Ingredients

• ✓ sun-dried tomato
• pie crust
• pork sausage
• shallot
• garlic
• parsley
• egg
• whipping cream
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a 9-inch pie pan with pie crust and prick several places with a fork. Place a double layer of aluminum foil over crust.
3. 3 Bake in the preheated oven for 8 minutes. Remove foil and continue baking until crust begins to set, about 5 minutes; remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Cook and stir sausage in a large skillet over medium-high heat until crumbly and well browned. Mix in shallots and garlic and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of warm pie crust.
5. 5 Beat together eggs and cream in a medium bowl until well combined. Stir in cheese. Pour mixture over sausage mixture in pie crust. Sprinkle remaining 1 tablespoon parsley over the top.
6. 6 Bake in the preheated oven until crust browns and a knife inserted int the center comes out clean, about 45 to 60 minutes.

By Stephanie

Ingredients

• ✓ sun-dried tomato
• cedar plank
• salmon fillet
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ sun-dried tomato
• toothpick
• cream cheese
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ sun-dried tomato
• ramen noodle
• spinach
• water
• pasta sauce
• olive oil
• parmesan cheese

Instructions

1. 1 Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
2. 2 Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.

By rebeccalm89

Ingredients

• ✓ sun-dried tomato
• orzo pasta
• basil
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Add basil leaves and sun-dried tomatoes to the bowl of a food processor; pulse until blended, 4 or 5 times.
3. 3 Toss orzo, basil-tomato mixture, Parmesan cheese, olive oil, salt, and pepper together in a large bowl;. serve warm or chilled.

By kgwen

Ingredients

• ✓ sun-dried tomato
• white vinegar
• vegetable oil
• sugar
• corn
• cucumber
• mint

Instructions

1. 1 Whisk vinegar, oil, and sugar together in a large bowl until sugar has dissolved. Add corn, cucumber, mint, and sun-dried tomatoes; stir until evenly coated. Cover the bowl; refrigerate before serving, 1 hour.

By VanillaKiss413

Ingredients

• ✓ sun-dried tomato
• sour cream
• mayonnaise
• lemon juice
• basil
• salt
• black pepper

Instructions

1. 1 Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

By TerryWilson

Ingredients

• ✓ sun-dried tomato
• pork sausage
• cheese blend
• ricotta cheese
• green onion
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ sun-dried tomato
• feta cheese
• walnut
• olive oil
• oregano
• red pepper flakes
• salt
• black pepper
• milk

Instructions

1. 1 Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

By Diana Moutsopoulos

Ingredients

• ✓ sun-dried tomato
• penne pasta
• shrimp
• scallop
• artichoke heart
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ sun-dried tomato
• water
• zucchini
• yellow squash
• onion
• butter
• sugar
• black pepper
• salt

Instructions

1. 1 Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. 2 Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. 3 Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

By Kate Holmgreen

Ingredients

• ✓ sun-dried tomato
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• anchovy paste
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ sun-dried tomato
• balsamic vinegar
• olive oil
• cayenne pepper
• kalamata olive
• green olive
• garlic
• black pepper
• cream cheese

Instructions

1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Ingredients

• ✓ sun-dried tomato
• oil
• cream cheese
• sour cream
• mayonnaise
• garlic
• hot pepper sauce
• salt
• black pepper
• basil

Instructions

1. 1 In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

By Robin C

Ingredients

• ✓ sun-dried tomato
• chickpea
• oil
• feta cheese
• red onion
• garlic
• cilantro
• olive oil
• lemon juice
• salt

Instructions

1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• heavy cream
• chicken broth
• garlic powder
• italian seasoning
• parmesan cheese
• spinach

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
2. 2 Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
3. 3 Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

By KKraft

Ingredients

• ✓ sun-dried tomato
• olive oil
• onion
• chicken leg quarter
• garlic
• chicken stock
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
3. 3 Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
4. 4 Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

By GYPSY-WITCH

Ingredients

• ✓ sun-dried tomato
• pesto
• pie crust
• goat cheese
• egg
• half-and-half
• flour
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

Ingredients

• ✓ sun-dried tomato
• italian herb
• olive oil
• balsamic vinegar
• garlic
• sun-dried tomato oil
• white sugar
• monkfish tail fillet
• salt
• black pepper
• butter
• parsley

Instructions

1. 1 Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl; set aside.
2. 2 Remove purple translucent membrane from each fillet using a sharp knife. Cut each fillet, crosswise, into 3 to 4 pieces; season with salt and black pepper.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add monkfish; sear until golden brown, about 3 minutes. Flip; continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, transfer monkfish to a plate; cover with aluminum foil to keep warm.
4. 4 Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.

By France Cevallos

Ingredients

• ✓ sun-dried tomato
• portobello mushroom
• olive oil
• oregano
• sea salt
• black pepper
• red bell pepper
• garlic
• olive oil
• spinach leaf
• avocado
• parmesan cheese

Instructions

1. 1 Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a baking sheet with parchment paper.
4. 4 Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
5. 5 Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6. 6 Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
8. 8 Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
9. 9 Spoon spinach mixture over baked mushroom caps.
10. 10 Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

By tamiru

Ingredients

• ✓ sun-dried tomato
• rosemary
• basil
• garlic
• black pepper
• olive oil
• pork chop
• lemon juice
• feta cheese
• basil

Instructions

1. 1 In a small bowl, stir together rosemary, basil, garlic, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

By MBC