Feta Pork Chop Skillet

Trying all these new recipes out has me getting brave enough to buy meat other than chicken and ground beef. I saw this recipe on The Sister's Cafe and thought it looked really good. I love adding new flavors to our menus and this one was a huge hit. Ella ate all her meat and even asked for more!

1 t crushed dried rosemary
1 t dried basil
1 teaspoon minced garlic
1 pinch black pepper
1 T olive oil
4 pork chops (I used 3)
¼ c fresh lemon juice
2 oz (or more) crumbled feta cheese with basil and sun-dried tomatoes (I used 4 oz)
1-2 yellow summer squash or zucchini, remove seeds and slice (I have never removed seeds from them so I didn't...I used 3 zucchini and 2 squash because I love them, but I did have to take the meat out at the end so I had more room for them all to finish cooking)

In a small bowl, stir together rosemary, basil, garlic, and pepper. Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and spread both sides with herb mixture.
Place pork chops in skillet, drizzle with some of remaining lemon juice, and sear both sides, about 7 minutes per side.
After a few minutes, add sliced squash to edges of pan. Reduce heat to low.
Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.
(We served over rice)