Greek-Style Pork Chops with Tomato & Feta
Thick-cut pork chops seared golden, then finished in a bright tomato sauce with olives, capers, and crumbled feta—the weeknight version of xoriatiki. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 chops (about 10 oz) pork chops, bone-in or boneless (1.25 to 1.5 inches thick)
- 1 can (14.5 oz) canned diced tomatoes (or 1 cup fresh)
- ½ cup kalamata olives, pitted
- 2 tbsp capers in brine, drained
- ½ cup feta cheese, crumbled
- ¼ cup dry white wine or broth
- 1 tbsp, chopped fresh oregano (or 1 tsp dried)
Instructions
- 1
Pat pork chops dry. Season generously on both sides with salt and black pepper.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear pork chops 3 to 4 minutes per side without moving—they should be golden and register 145°F internally.
- 4
Pour wine into the skillet and scrape up any browned bits. Add tomatoes (with juice), olives, capers, and oregano.
- 5
Simmer 6 to 8 minutes until sauce thickens slightly and flavors meld. Taste and adjust salt.
- 6
Slide pork chops onto plates. Top with sauce and scatter feta over everything. Serve immediately.
Tools you’ll need
- 12-inch skillet
- instant-read thermometer
- wooden spoon or spatula
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