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!