Sheet-Pan Xoriatiki Pork Chops
Juicy pork chops roasted with tomatoes, olives, and feta — the Greek salad gets hot. Crispy edges, briny olives, creamy feta melting into the pan.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 chops (about 1 inch thick, 8 oz each) pork chops, bone-in or boneless
- 1.5 cups cherry tomatoes, halved
- ¾ cup kalamata olives, pitted
- ½ cup feta cheese, crumbled
- ½ medium red onion, sliced thin
- 1 tsp dried oregano
Instructions
- 1
Heat a sheet pan in a 425°F oven for 3 minutes. Pat pork chops dry and season both sides with salt, pepper, and oregano.
- 2
Scatter tomatoes, olives, and red onion on the hot sheet pan. Drizzle with olive oil, then nestle pork chops among them.
- 3
Roast for 12–14 minutes until pork reaches 145°F internal temp and edges are beginning to brown.
- 4
Scatter feta cheese over the pan and return to oven for 2 minutes until feta softens slightly.
- 5
Squeeze fresh lemon juice over everything. Serve straight from the pan with crusty bread.
Tools you’ll need
- sheet pan (half-sheet or 13×9 inch)
- oven
- meat thermometer
- tongs
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