Easy Greek Pork Chops

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How do you stop pork chops from curling?

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 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 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!

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

5 from 1 vote

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Easy Greek Pork Chops

My Easy Greek Pork Chops recipe shows how to pan fry and cook thick pork chops on the stove top with tomatoes, zucchini, feta and olives!

Course Main Course

Cuisine American, Greek

Keyword best pork, easy dinner, easy pork, greek, pork, pork chops

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
• 1/4 cup pitted black olives, halved optional, more or less to taste
• 1 cup feta cheese, crumbled optional, more or less to taste

Instructions

1. 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.

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

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

4. 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.

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

6. Transfer chops to plate and cover with foil.

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

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

9. Add garlic and stir for about 30 seconds.

10. Add broth and oregano and simmer for 2 minutes.

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

12. 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.

13. Transfer your cooked pork chops to a plate.

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

15. Season with salt and pepper to taste.

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