3-4 servings.

2 bone-in pork chops (~1 pound each)
Kosher salt & black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 Red Dog Farm green onions, thinly sliced, save some for serving
2 cups Red Dog Farm snap peas, trimmed
½ cup chopped fresh mint or basil, plus more for serving
Large pinch red pepper flakes
½ cup crumbled feta
Lemon juice, for serving

Season pork chops on both sides with salt and pepper. In a large skillet, heat oil over medium-high until shimmering. Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan, and cook the pork chops for 3 minutes longer. Transfer to a plate. Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add green onions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices. Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necesary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer. Squeeze lemon juice over the dish and sprinkle with more mint, green onion and black pepper before serving.