- 2 packs Maui Nui venison loin chops
- 1 large garlic clove, peeled
- 2 Tbsp za’atar spice mix
- Fine sea salt
- 2 cups quartered artichoke hearts, patted dry (canned or frozen)
- ½ cup crumbled feta cheese
- 3 Tbsp tahini
- 2 tsp honey
- 2 Tbsp fresh lemon juice
- 1 lemon, cut into wedges
- 1 -2 Tbsp hot water
- 3 Tbsp olive oil, divided
In a small blender or food processor add the garlic and pulse a few times until minced. Add the feta, tahini, lemon juice, and honey. Process until smooth and creamy, adding a little bit of hot water as necessary to help move things along. Taste and adjust seasoning to your taste, then set aside. *Note warm up the feta briefly (15-30 seconds in the microwave) for an extra smooth sauce.
Heat a heavy-bottomed skillet (large enough to fit all the chops without crowding) over medium heat. Add 1 Tbsp of olive oil and swirl to coat the bottom of the pan. Add the chops and cook for 2 minutes without disturbing the meat.
Flip the chops and cook for another 2 minutes. Cook, flipping every minute until done to your liking, about 6-8 minutes or so for medium-rare. Adjust heat to make sure the spices don’t burn. You can also stand the chops upright to cook the sides a bit. When chops are done to your liking, remove them to a cutting board to rest.
Carefully wipe the pan out, set it to medium-high heat, and add the last Tbsp of olive oil. When heated up, add the artichoke hearts in one layer and let cook undisturbed until nicely browned about 3-5 minutes. Toss and cook on the other side for another minute. If your artichokes are not pre-seasoned, sprinkle lightly with salt.
Divide the whipped feta sauce among four plates (I like to do a big curved schmear down the middle). Place the chops on the sauce and arrange the artichoke hearts equally around the plate. Serve with lemon wedges. Enjoy!