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Mediterranean Pork Chop

Laura Miller: "It was really good, but no garlic?? This IS the M…" Read More
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Mediterranean Pork Chop

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  • 1 pt. grape tomatoes (halved)
  • 1 tsp. olive oil
  • 1/4 tsp. kosher salt
  • 1 tsp. dried thyme
  • cooking spray
  • 8 center cut boneless pork chops (thin sliced, 1/2-inch)
  • 1 Tbsp. Greek seasoning blend
  • 12 oz. zucchini spirals (and yellow squash veggie spirals)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 cup kalamata olives (pitted and sliced)
  • 1/4 cup garbanzo beans (rinsed and drained)
  • 1/4 cup crumbled feta
  • 1/2 lemon (juiced)
  • 1 tsp. lemon zest
  • 1/4 cup chopped parsley
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    1. Preheat oven to 450°F.
    2. In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool.
    3. Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest.
    4. While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Sauté until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
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    Reviewer Profile Image
    Laura Miller a year ago
    It was really good, but no garlic?? This IS the Mediterranean. I added that and a sprinkle of red pepper flakes and Mama Lils peppers.