Greek-Style Pork Chops with Tomatoes and Olives
Pan-seared pork chops topped with a quick tomato-olive sauce inspired by Greek salad flavors. Ready in under 25 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 415
- Protein
- 38g
Ingredients
- 2 large (about 1 inch thick) pork chops, bone-in or boneless
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup crumbled feta cheese
- ½ teaspoon dried oregano
- 1 to taste salt and pepper
Instructions
- 1
Pat the pork chops dry with paper towels on both sides, then sprinkle salt and pepper evenly over each side.
- 2
Place a 12-inch skillet over medium-high heat and pour in 2 tablespoons olive oil, tilting the pan so the oil coats the bottom evenly.
- 3
When the oil shimmers and slides quickly across the pan, about 90 seconds, carefully lay the pork chops flat in the center.
- 4
Let them cook undisturbed for 4 minutes without moving them, until the bottom surface turns golden brown the color of honey.
- 5
Flip each pork chop and cook the other side for another 4 minutes until it also turns golden brown.
- 6
Push the pork chops to the sides of the skillet, making a clear space in the center.
- 7
Pour the cherry tomatoes into the center space and scatter the kalamata olives around them, then sprinkle 0.5 teaspoon dried oregano over everything.
- 8
Stir the tomatoes and olives with a wooden spoon for 2 minutes until the tomato skins begin to wrinkle and soften slightly.
- 9
Sprinkle 0.25 cup crumbled feta cheese evenly over the tomato-olive mixture and the pork chops.
- 10
Remove the skillet from heat and let it sit undisturbed for 1 minute so the feta softens slightly.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon
- tongs or spatula
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