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    Home » Blog » Main Courses » Pork

    Easy Greek Pork Chops

    Published: Oct 27, 2016 · Modified: Feb 28, 2022 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    This Easy Greek Pork Chops recipe shows you how to pan fry thick pork chops steeped in a seasoned broth and topped with tomatoes, zucchini, feta and olives! Earthy flavors yummy and satisfying.

    Nick's Greek Pork Chops
    My friend Nick showed me how to make these pork chops years ago and I still use his recipe to this day!  Fast and fabulous! Less than 30 minutes. Dinner does not get better than this!

    How do you stop pork chops from curling?

    While you are here take a moment to check out our little trick to keeping your pork chops flat while cooking them in your skillet.
    For years I tolerated them bubbling up and bending into funny, un-pork chop like shapes.
    I don’t have that problem anymore and haven’t for years and you shouldn’t either!

    All you have to do is cut slices into the side of each pork chop on the edge with the fat and silver skin.

    Make your cuts every 1 ½ to 2 inches along that edge and the cuts should be no more than ½ an inch deep.

    That is it! You will now have a flat pork chop!

    Nick's Greek Pork Chops

    Ingredients in Easy Greek Pork Chops

    • pork chops
    • oil
    • garlic
    • oregano
    • broth
    • zucchini
    • grape or cherry tomatoes
    • olives
    • feta cheese

    How to Cook Thick Pork Chops on the Stove

    Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.

    Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.

    Dry pork chops with paper towels and sprinkle both sides with salt and pepper.

    Heat about 2 tablespoons of oil in a large skillet over medium high heat until shimmering or a drop of water flicked in it dances.

    Cook chops until well browned on both sides but still pink in center, 3 to 5 minutes per side.

    Transfer chops to plate and cover with foil.

    Add remaining 2 tablespoons of oil to skillet and heat until shimmering.

    Add zucchini and a pinch of salt and cook until tender, stirring constantly, about 5 minutes.

    Add garlic and stir for about 30 seconds.

    Add broth and oregano and simmer for 2 minutes.

    Push zucchini to sides of your skillet, return pork chops and any juices back into your skillet.

    Cook until your pork chops are no longer pink and reach an internal temperature of 145 degrees, between 8 and 10 minutes.

    The sauce will also slightly thicken.

    Transfer your cooked pork chops to a plate.

    Add tomatoes and olives to your skillet and stir for about a minute.

    Season with salt and pepper to taste.

    Dump vegetable mixture over top of pork chops, add crumbled feta cheese on top and serve immediately.

    Enjoy!

    Nick's Greek Pork Chops

    Other Skillet Pork Chop Recipes to Try

    Balsamic Tomato Pork Chops

    Balsamic Pork Chops with Wine and Garlic

    Creamy Roasted Red Pepper Pork Chops

    Mom’s Pork Chops and Tomato Gravy

    Stuffed Pork Chops and Stuffing

    Simple Skillet Pork Chops

    Nick's Greek Pork Chops

    Nick's Greek Pork Chops

    Easy Greek Pork Chops

    This Easy Greek Pork Chops recipe shows you how to pan fry thick pork chops steeped in a seasoned broth and topped with tomatoes, zucchini, feta and olives! Earthy flavors yummy and satisfying. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Greek

    Equipment

    • large skillet

    Ingredients
      

    • 4 pork chops, loin or center cut, bone in or boneless, 1 inch thick
    • 4 tablespoons olive oil as needed
    • 1-2 tablespoons garlic, minced
    • 2-4 teaspoons oregano, dried more or less to taste
    • 1 cup chicken broth
    • 2 medium zucchini, sliced, halved
    • 2 cups grape or cherry tomatoes, halved approximately
    • ¼ cup pitted black olives, halved optional, more or less to taste
    • 1 cup feta cheese, crumbled optional, more or less to taste

    Instructions
     

    • Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
    • Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
    • Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
    • Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
    • Cook chops until well browned on both sides but still pink in center, 3 to 5 minutes per side.
    • Transfer chops to plate and cover with foil.
    • Add remaining 2 tablespoons of oil to skillet and heat until shimmering.
    • Add zucchini and a pinch of salt and cook until tender, stirring constantly, about 5 minutes.
    • Add garlic and stir for about 30 seconds.
    • Add broth and oregano and simmer for 2 minutes.
    • Push zucchini to sides of your skillet, return your pork chops and any juices back into your skillet.
    • Cook until your pork chops are no longer pink and reach an internal temperature of 145 degrees, between 8 and 10 minutes. The sauce will also slightly thicken.
    • Transfer your cooked pork chops to a plate.
    • Add tomatoes and olives to your skillet and stir for about a minute.
    • Season with salt and pepper to taste.
    • Dump vegetable mixture over top of pork chops, add crumbled feta cheese on top and serve immediately. Enjoy!
    Keyword best pork, easy dinner, easy pork, greek, pork, pork chops
    Tried this recipe?Let us know how it was!

    Nick's Greek Pork Chops

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    Reader Interactions

    Comments

    1. Raimondo

      August 21, 2018 at 7:32 pm

      5 stars
      Made it tonight and used Chicken breast , I turned out perfect !!! Will make again for sure.

      Thank you for sharing

      Reply
      • Karin and Ken

        August 21, 2018 at 7:59 pm

        You are most welcome! So glad to hear you enjoyed this recipe and with chicken breast! I’m going to have to try that myself! Can’t thank you enough for the idea! You know I have been making these pork chops for years and it never occurred to me to try it with chicken breast! Together we will all make us better in the kitchen. I really appreciate you taking the time to comment. Take care and all the best. Karin

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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