These Greek-inspired pork chops are anything but bland; they are bursting with flavor and ideal for a quick summer dinner. The caramelization that takes place while searing enhances the flavor of the well-seasoned pork. The olives and feta provide a salty, briny counterpoint to the fresh brightness.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (5 ounce) boneless, center-cut pork chops
- 1 tablespoon Greek seasoning
- 3 tablespoons olive oil, divided
- 1 pint cherry tomatoes, halved
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup sliced Kalamata olives
- 1 medium lemon, juiced
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
- Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
- Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 951 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
At about 5PM tonight I started thinking about pork chops for dinner, and began looking for a recipe. We love mediterranean food, and I had all the stuff this recipe called for, so decided to try it. Made it exactly as written, except for the tomatoes – kept the olives separately because my hubby hates them (but I love them)! Was super-fast and easy to make. The taste of the sweet tomatoes on the savory chops, topped with the salty feta – delicious! My husband kept saying over and over, “great dinner hon!” Thanks for this recipe – it’s a keeper!
Excellent, whole family loved it!
Great quick and easy recipe! Love the freshness of the tomatoes and feta salad. I did not cook the tomatoes but left it raw. Adding red onions to the tomatoes and feta would add another layer of Greek flavors.
I’m a terrible cook yet my whole family raved about this. So delicious and so easy!
We love Greek olives so I made this recipe with no changes to the ingredients. Used a 10″ cast iron skillet and returned the cooked chops to the sauteed tomato-olive mixture to simmer a bit in the juices before serving. Delicious! I think I’ll make this again using boneless chicken breasts as hubby is not a fan of pork products , although he cleaned his plate with only a little grumbling.
Loved this!
Really liked this recipe. I made my own “Greek Seasoning” from a recipe online. I did not hs have cherry tomatoes so cut up a tomato I had and gently squeezed to remove excess moisture. Needed to cut the cooking time down to half for the tomatoes. Followed the rest exactly. Very good. The pork chops were done but still tender. Flavor was great.
This was extremely good. Made as directed.