INGREDIENTS

1 teaspoon garlic powder

1/2 teaspoon ground coriander

1/4 teaspoon ground allspice

3/4 teaspoons salt, divided

4 8 ounce bone-in pork chops, 1-inch thick

2 tablespoons olive oil , divided

2 medium onions, thinly sliced

1/4 teaspoon ground black pepper

1 12-ounce bottle hard cider

1/2 cup heavy cream

DIRECTIONS

1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Spread the flour on a plate and dredge chicken to coat.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, 4 minutes per side. Transfer to a plate and reserve.
3. Add the wine to the skillet, bring to a boil and reduce to about 1/4 cup, 2-3 minutes. Add the broth, lemon juice, and the remaining 1/4 teaspoon salt to the skillet. Bring mixture to a boil and cook 1 minute. Add the chicken, reduce the heat to medium and simmer, turning occasionally, until an instant read thermometer inserted into the thickest part of each breast registers, 160°F, about 2-3 minutes. Remove the skillet from the heat and swirl in the butter until melted. Add the feta cheese and oregano