Its been several days since I posted so here's 3 recipes in 1.

Pork Chop and Feta Skillet

1 tsp crushed dried rosemary
1 tsp dried basil
1 tsp minced garlic
1 pinch black pepper
2 Tbs olive oil
4 pork chops
1 cup fresh lemon juice
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

1. In a small bowl, stir together rosemary, basil, garlic, and pepper.

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.

Source: : http://allrecipes.com/recipe/84310/.....-feta-skillet/

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Green Pepper Rice (I used red bell peppers)

1 Tbs butter
1 cup chopped onion
1 clove garlic, minced
1 cup diced green bell pepper
3 1/3 cups water
1 1/2 cups rice
1/2 tsp dried parsley
1 bay leaf

1. Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.

2. Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.

3. Melt butter in a deep saucepan over medium heat. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir garlic into the onion; cook just until fragrant, 1 to 2 minutes more. Add bell pepper to the onion mixture; cook until the pepper just begins to sweat, 1 to 2 minutes more.

4. Stir water, rice, parsley, and bay leaf with the onion mixture; bring to a boil, reduce heat to low, and cover saucepan with a lid. Simmer mixture until liquid is entirely absorbed and the rice is tender, about 20 minutes. Rest dish off heat for 5 minutes; fluff with a fork.

Source: http://allrecipes.com/recipe/238231.....n-pepper-rice/

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Lemon Honey Glazed Carrots

1 lb baby carrots
1/4 cup butter
2 1/2 Tbs honey
1 Tbs lemon juice
1/8 tsp ground ginger

1. Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.

2. Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Source: http://allrecipes.com/recipe/229556.....lazed-carrots/