Grilled Pork Chops with Tomato & Feta

Ingredients

• 2 chops (about 12 oz total) pork chops, bone-in (1.25 inches thick)
• 1.5 cups cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ¾ cup feta cheese, crumbled
• 1 whole lemon (juiced + zested)
• 2 tsp dried oregano
• 3 tbsp olive oil

Instructions

1. 1

   Pat pork chops dry. Season both sides generously with salt, pepper, and oregano.

2. 2

   Heat a grill or cast iron skillet over medium-high until it's smoking, about 2 minutes.

3. 3

   Sear chops 3–4 minutes per side without moving — they should have dark char marks.

4. 4

   Transfer to a plate and let rest 4 minutes while you toss tomatoes, onion, olives, and feta with lemon juice, lemon zest, and 2 tbsp olive oil.

5. 5

   Drizzle chops with remaining olive oil and top with the tomato salad.

6. 6

   Serve immediately while chops are warm and feta is cold.

Tools you’ll need

• grill or 12-inch cast iron skillet
• instant-read thermometer (optional)
• cutting board
• chef's knife

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