Greek Village Pork Chops
Thick-cut pork chops seared golden and finished with a bright lemon-oregano glaze, tasting like rustic Greek taverna food in under 20 minutes. Serve with crusty bread or a tomato salad.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 thick-cut (1.25 inches) pork chops, bone-in or boneless
- 1 whole (juiced + zested) lemon
- 1 tbsp dried oregano
- 2 minced garlic cloves
- ½ cup tomato, diced
- ¼ cup kalamata olives, pitted
Instructions
- 1
Pat pork chops dry with paper towels. Season generously with salt, pepper, and half the oregano on both sides.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 1 minute.
- 3
Sear pork chops 3–4 minutes per side without moving until golden brown and cooked through to 145°F.
- 4
Remove chops to a plate. Add garlic to the pan and cook 30 seconds until fragrant, then don't burn.
- 5
Stir in tomato, olives, lemon juice, zest, and remaining oregano. Simmer 2 minutes until bright and warm.
- 6
Return pork chops to pan, spoon sauce over top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- meat thermometer
- paper towels
- wooden spoon
- knife and cutting board
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