Some nights call for a dinner that feels special without chaining you to the stove for an hour. These smothered Mediterranean pork chops are exactly that — tender, juicy chops seared until golden, then bathed in a bright, briny, herby topping of olives, tomatoes, red onion, and feta. Everything comes together in one skillet in under 30 minutes, making it perfect for weeknights but nice enough for company.
The best part? It makes its own pan sauce as it cooks, so all you need is some crusty bread, potatoes, or rice to soak it up.
Why This Recipe Works So Well
- One Pan, Minimal Cleanup – Sear the pork, add the topping, and finish everything together in the same skillet.
- Mediterranean Flavors – Salty kalamata olives, sweet cherry tomatoes, and tangy feta make every bite exciting.
- Quick Cooking Time – From fridge to table in about 30 minutes.
- Customizable – Works with boneless or bone-in chops, and you can swap in chicken breasts or thighs if you like.
Ingredients You’ll Need
- Boneless Pork Chops – About ¾ to 1 inch thick. You can use bone-in, but adjust the cook time slightly.
- Garlic Powder, Salt & Pepper – A simple seasoning base that lets the Mediterranean flavors shine.
- Olive Oil – Extra virgin for both cooking and mixing into the topping.
- Fresh Lemon Juice – Brightens and balances the richness of the pork and feta.
- Fresh Garlic – Minced for aromatic depth.
- Dried Oregano & Thyme – Classic Mediterranean herbs that pair beautifully with pork.
- Kalamata Olives – Pitted and halved; bring a briny punch to the dish.
- Cherry or Grape Tomatoes – Halved for sweetness and color.
- Feta Cheese – Crumbled; melts slightly into the sauce for a creamy, tangy finish.
- Red Onion – Thinly sliced for a mellow sweetness after sautéing.
- Fresh Parsley – For a pop of color and freshness at the end.
Step-by-Step: How I Make It
Season the Pork – Pat chops dry with paper towels. Season both sides with garlic powder, salt, and pepper. Let them sit at room temperature for about 10–15 minutes for more even cooking.
Make the Mediterranean Mixture – In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, and thyme. Add the olives, tomatoes, and feta, tossing gently to combine. Set aside.
Sauté the Onion – Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced red onion and cook until softened and lightly caramelized, about 4–5 minutes. Transfer to a plate.
Sear the Pork Chops – Add the remaining olive oil to the skillet. Sear chops for 3–4 minutes per side, until golden brown. The internal temperature should be around 135°F at this stage.
Smother & Simmer – Return onions to the skillet, pour in the olive-tomato-feta mixture, and nestle it around the chops. Cover, reduce heat to medium-low, and simmer for 2 minutes until the tomatoes soften and the feta begins to melt.
Rest & Serve – Remove from heat, cover loosely, and rest for 5 minutes. Sprinkle with fresh parsley and serve immediately.
Tips for Juicy Pork Chops Every Time
- Don’t Overcook – Pork is best at 145°F. It will continue to cook slightly as it rests.
- Bring Meat to Room Temp – Cold meat straight from the fridge can cook unevenly.
- Use an Instant-Read Thermometer – It takes the guesswork out of cooking.
- Deglaze the Pan – If you want extra sauce, splash in a little chicken broth or white wine when adding the topping.
Serving Suggestions
- Light & Fresh – Pair with a Greek salad and some warm pita bread.
- Hearty Comfort – Serve over garlic mashed potatoes or lemon-roasted potatoes to soak up the sauce.
- Low-Carb Option – Try with cauliflower rice or grilled zucchini ribbons.
Make-Ahead & Storage
- Prep Ahead – Slice onions and halve tomatoes in the morning; store in the fridge until ready to cook.
- Store Leftovers – Refrigerate in an airtight container for up to 3 days.
- Reheat – Warm gently in a skillet over low heat with a splash of broth to keep the pork moist.
Smothered Mediterranean Pork Chops
Tender pork chops, juicy tomatoes, briny olives, and creamy feta—all simmered together in one skillet for a flavor-packed Mediterranean-inspired dinner. The best part? It’s quick enough for a weeknight yet special enough for guests.
Ingredients
- 4 boneless pork chops (about 6 oz each)
- 1/2 teaspoon garlic powder
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1–2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup Kalamata olives, pitted and halved
- 1 cup cherry or grape tomatoes, halved
- 3 oz feta cheese, crumbled
- 1/2 medium red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the pork chops dry with paper towels. Season both sides with garlic powder, salt, and black pepper. Set aside.
- In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, and thyme. Add olives, tomatoes, and feta cheese; toss gently to combine. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add red onion and sauté for 4–5 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the remaining olive oil and the pork chops to the skillet. Cook until golden brown, about 3–4 minutes per side. The internal temperature should be around 135°F at this stage.
- Pour the olive-tomato-feta mixture into the skillet, tucking it in around the chops. Cover and reduce heat to medium-low. Simmer for about 2 minutes, until the tomatoes and olives are warmed and the feta just starts to melt.
- Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve immediately with your favorite sides.
Notes
- Cooking time will vary depending on the thickness of your pork chops and their starting temperature. For the juiciest results, bring the chops to room temperature before cooking and use an instant-read thermometer to check doneness. Pork is fully cooked at 145°F.
- The chops pictured are about 5–6 oz each.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 553Total Fat 39gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 25gCholesterol 122mgSodium 442mgCarbohydrates 13gFiber 2gSugar 6gProtein 41g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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