Mediterranean Smothered Pork Chops

Mediterranean Smothered Pork Chops

*This post may contain affiliate links. Please see my disclosure.

Are you looking for a Mediterranean-inspired meal that your family will enjoy and can be cooked up fast? This is a great one-skillet pork chop recipe that is definitely a repeat meal at my house. It is full of flavor and everyone loves it. This recipe will serve 4 people (1 pork chop each).

This can be a great tasty meal if you are aiming for low-carb dinners.

TIP: The cook time for this recipe will vary based on the thickness of your pork chops and their starting temperature. For the best results allow your pork chops to come to room temperature before cooking them. Using an instant read thermometer is best to get their internal temperature when cooking.

Mediterranean Smothered Pork Chops Recipe

What You Need to Make Mediterranean Smothered Pork Chops

  • Non-Stick Skillet with cover
  • Thermometer
  • Paper Towels
  • Large Mixing Bowl
  • 4 Boneless Pork Chops
  • Garlic Powder
  • Sea Salt
  • Black Pepper
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Minced Garlic Cloves
  • Dried Oregano
  • Dried Thyme
  • Pitted Kalamata Olives
  • Grape Tomatoes
  • Feta Cheese
  • Red Onion
  • Fresh Parsley

Other Pork Chop Recipes

Mediterranean Smothered Pork Chops One Skillet Recipe

Mediterranean Smothered Pork Chops Ingredients:

Time Needed
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

  • 4 6-oz. Boneless Pork Chops
  • ½ tsp Garlic Powder
  • Sea Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Extra Virgin Olive Oil, divided
  • 2 Tbsp Lemon Juice
  • 1-2 cloves fresh garlic, minced
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • ¼ cup Kalamata Olives, pitted and halved
  • 1 cup Grape tomatoes, halved
  • 3 oz. Feta Cheese, crumbled
  • ½ Medium Red Onion, thinly sliced
  • 1 Tbsp Fresh Parsley, chopped

Directions:

Remove pork chops from the refrigerator and pat dry with a paper towel. Season both sides with garlic powder, salt, and black pepper lightly. Set aside and allow them to come to room temperature.

Whisk the extra virgin olive oil, lemon juice, minced garlic, oregano, and thyme together in a large mixing bowl. Add Kalamata olives, tomatoes, and Feta to the mixture in the bowl. Toss to combine. Set aside.

Add 1 Tbsp of olive oil to a large non-stick skillet and put on medium heat. Add the onion to the skillet and saute until onion softens and develops color (about 4 to 5 minutes)

Add the remaining olive oil and the seasoned pork chops that you had set aside to the skillet. Cook the pork chops until they are golden brown on each side, about 3-4 minutes per side.

Note: The safe cooking temperature for pork is 145°F. A thermometer inserted into the thickest portion of the chops should read approximately 135°F at this point.

Pour the tomato and Feta mixture into the skillet and nestle it in amongst the chops. Cover your skillet and reduce heat to medium-low. Simmer for 2 minutes, or until the tomatoes and olives are warmed through and the Feta starts to melt.

Remove skillet from heat and rest for 5 minutes. Remove cover and serve immediately garnished with fresh parsley.

Leave a Comment

Your email address will not be published.