How do you stop pork chops from curling?
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!
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!
Other Skillet Pork Chop Recipes to Try
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

Easy Greek Pork Chops
Equipment
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!
Raimondo
Made it tonight and used Chicken breast , I turned out perfect !!! Will make again for sure.
Thank you for sharing
Karin and Ken
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