January 4 - 10, 2025 Meal Plan

With curried chickpeas, pork chops with snap peas, and Thai sweet chile chicken.

We’re having two of my favorite new recipes from the last year this week - Pork Chops with Snap Peas and Feta and Broccoli with Toasted Pecans and Dates. These recipes were both delicious surprises the first time I made them. I’ve simplified them from the original, more involved recipes they originated from and don’t feel like anything has been lost. I’m all about minimal effort for maximum flavor, especially this time of year when I’m still getting back to a normal schedule after so much downtime over the holidays.

I hope you enjoy these recipes as much as we do. I look forward to hearing what you make this week!

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Pork Chops with Snap Peas and Feta

Broiled Salmon and Broccoli with Toasted Pecans and Dates

Curried Squash and Chickpeas

Shrimp Fajitas with Corn and Poblano Peppers

Sweet Chili Chicken With Broccoli and Ginger Rice

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Pork Chops with Snap Peas and Feta

Serves 2

You could make this recipe with green beans, Brussels sprouts, or broccoli instead of snap peas.

You could also add fresh herbs like basil, mint, or tarragon to elevate it if you’re cooking for guests. Add them at step 6 if you do and save some to scatter on the dish at the end.

I like to use a flavored feta, such as the Athenos brand Crumbled Tomato & Basil Feta, but plain feta works just fine.

Ingredients

2 pork chops

Neutral cooking oil

1 tbsp butter

3 scallions, thinly sliced

8 oz sugar snap peas

½ tsp red pepper flakes

4 oz crumbled feta cheese

Directions

1. Heat 2-3 tsp oil over medium in a skillet large enough to hold the pork chops and snap peas. Season the pork chops with salt and pepper and add to the skillet. Cook 2-4 minutes per side, depending on thickness, until just cooked through.

2. Transfer pork chops to a plate.

3. Add butter to skillet. Lower heat if butter begins to brown while melting. Once melted, add half the scallions. Cook 1 minute.

4. Add red pepper flakes to the pan and stir into the butter.

5. Add snap peas to the pan and toss to coat with the red pepper butter. Season with salt and pepper.

6. Return the pork chops and any resting juices to the skillet, scooting the snap peas to the side so the pork touches the bottom of the pan. Scatter the feta on top. Cover and reduce heat to low. Cook 1-3 minutes until pork chops are warmed through.

7. Serve snap peas topped with the pork. Top with remaining scallions.

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