Easy Greek Pork Chops

Name: Easy Greek Pork Chops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pork chops ( loin or center cut, bone in or boneless, 1 inch thick , 6-8 oz each); 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; 1 cup feta cheese, crumbled

Jump to Recipe Jump to Video Print Recipe

You're going to love Greek Pork Chops made with thick juicy pork chops braised in a seasoned broth and topped with tomatoes, zucchini, feta and olives! Earthy flavors that are so yummy and satisfying.

A plate of greek pork chops on a plate with vegetables and a side of rice.

My friend Nick showed me how to make these pork chops years ago and I still use his recipe to this day! It's fast and fabulous at less than 30 minutes to make. Dinner does not get better than this!

Greek-style pork chops are a delightful way to enjoy classic Mediterranean flavors in the comfort of your own kitchen. The preparation is simple, and the ingredients are easy to find, making this dish accessible to home cooks everywhere.

If you love pork chops recipes you've got to try my sweet and sour pork chops, balsamic pork chops, and brown sugar glazed pork chops next. Turn these recipes into delicious meals with any one of these sides from what to serve with pork chops.

Why You Will Love This Greek Pork Chop Recipe

Easy to Prepare. This easy, foolproof pork chop recipe goes together with minimal effort.
Versatile Dish. Serve these pork chops up with a variety of side dishes to create unique meals each and every time.
Filling Main Course. This dish is so hearty and satisfying that's sure to fill you up and be a true crowd-pleaser.

Ingredients

Greek-style pork chops are made with just a handful of simple ingredients. Here's a look at what you need.

Pork Chops: Choose thick-cut, bone-in, or boneless pork chops. I highly recommend using ¾-1 inch thick for optimal tenderness and flavor. Thin cuts may dry out more quickly.
Olive Oil: Use extra-virgin olive oil for its full-bodied taste and healthy attributes.
Garlic: Adds more depth of flavor and gives it classic Greek savoriness.
Dried Oregano: Important for that authentic Greek taste.
Chicken Broth: Used to intensify the flavors and keep the pork moist and juicy as they cook.
Zucchini and Cherry Tomatoes: Takes on flavors of everything in the pan and gives the dish a pop of color.
Olives: A healthy addition to any Greek dish that brings its briny flavors to the pork chops.
Feta Cheese: Crumbled over the cooked pork chops for a salty, tangy delightful finish.

See the recipe card below for the full ingredient list and exact quantities of each ingredient.

Variations

Chicken Breasts: Swap the pork chops for chicken breasts or thighs. Use bone-in for more flavor and follow the same procedure to prep the chicken. Just be sure to adjust the cooking times as needed to cook the chicken to 165° F.
Spicy: Add a bit of chili pepper flakes to the broth to add a bit of heat.

How to Make Greek Pork Chops

Step 1: Dry the pork chops with a paper towel and sprinkle both sides with salt and pepper.

Step 2: Make cuts every 1 ½ to 2 inches along the edge. The cuts should be no more than ½ an inch deep. This serves to keep the pork chops from curling when cooked.

Pork chops on a piece of parchment sprinkled with salt and pepper.

Step 3: Cook the chops in olive oil over medium-high heat until well browned on both sides but still pink in the center, 3 to 5 minutes per side. Transfer chops to a plate and cover with foil.

Step 4: Add the remaining olive oil to the skillet and heat until shimmering. Add the zucchini and a pinch of salt and cook until tender, stirring constantly, about 5 minutes. Add garlic and stir for about 30 seconds. Then add the broth and oregano and simmer for 2 minutes.

Step 5: Push the zucchini to the sides of your skillet and return the pork chops with juices back to the skillet. Cook until your pork chops are no longer pink and reach an internal temperature of 145 degrees, between 8 and 10 minutes. Transfer your cooked pork chops to a plate.

Step 6: Add the tomatoes and olives to your skillet and stir for about a minute. Season with salt and pepper to taste.

Pork chops in the skillet with the zucchini.

Zucchini, tomatoes, and olives in a skillet.

Step 7: Serve the vegetable mixture over top of pork chops, add crumbled feta cheese on top, and enjoy.

Pork chop topped with greek vegetable mixture with a side of rice.

⭐️ Hint: To prevent pork chops from drying out, avoid overcooking and use a meat thermometer to check for an internal temperature of 145°F (63°C).

If you love recipes like this, you may also enjoy our fried balsamic tomato pork chops.

Storage

Storing: Cool the pork chips to room temperature before placing leftovers in an airtight container. Store them in the refrigerator for up to 3 days for best quality or freeze them for up to three months.
Reheat: Reheat in the oven or stove for best results. For the oven, heat the pork chops in a covered baking dish with a small amount of broth or water. Cook at 350°F (175°C) for 20-30 minutes or until heated through. On the stove, cook the chops in 2-3 tablespoons of broth over medium heat. Turn occasionally and cook until heated through.

Serving Suggestions

Salad: Serve with a salad such as our Greek Rice Salad, Greek Lentil Feta Salad, or Greek Pasta Salad.
Side Dishes: These pork chops go great with a side of our homemade tzatziki sauce and some pita or air fryer flatbread to dip.

A slice of Greek pork chops on a fork leaning on the edge of a plate with the full pork chop.

Tips

Prevent Dry Pork. Avoid overcooking and use a meat thermometer to check for an internal temperature of 145°F (63°C).
Room Temperature Pork. Allow your pork chops to come to room temperature for at least 20 minutes to promote more even cooking.
Resting After Cooking. Allow the pork chops to rest for 5 minutes before serving so juices can redistribute.
Don't Be Stingy with the Seasoning. Season generously with sea or kosher salt and fresh cracked black pepper both before cooking to enhance the natural flavors of the pork.

FAQ

How do you stop pork chops from curling?

It's easy! Simply 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. No more bubbling up and bending into funny shapes.

Can I make these pork chops in the oven?

Yes, you can! The biggest thing to keep in mind is that the cooking time in the oven depends on the thickness. To lock in the juices and create a flavorsome crust, sear your pork chops in a hot skillet before transferring them to the oven. Generally, for chops that are 1 inch thick, roasting at 375°F (190°C) for about 20-25 minutes should be sufficient adding some water or chicken broth to help keep them moist. Always use a meat thermometer to ensure they've reached a safe internal temperature of 145°F (63°C) before resting. Cook the veggies on the stove and serve it over the pork chops after they're cooked.

A Greek pork chop on a plate with veggies and rice.

Other Skillet Pork Chop Recipes to Try

Do you like pork chops? Here are some recipes you may also like to try.

Ready to get cooking? Remember that you can print this recipe if you would like.