Greek Pork Chops with Zucchini and Feta Recipe

Name: Greek Pork Chops with Zucchini and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon sweet paprika; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 4 1/2 - to 3/4-inch-thick lean bone-in pork rib chops; 1 tablespoon canola oil; 2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces; 1/4 teaspoon kosher salt; 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too); 1 medium tomato, finely chopped; 1 teaspoon olive oil; Juice of 1/2 lemon; 1/4 cup finely crumbled feta cheese (about 2 ounces)

Servings: persons

1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 1/2 - to 3/4-inch-thick lean bone-in pork rib chops
1 tablespoon canola oil
2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
1/4 teaspoon kosher salt
2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup finely crumbled feta cheese (about 2 ounces)

1
To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl.
2
Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
3
Heat a large skillet over high heat for 1 minute.
4
Add the canola oil, and once it shimmers, add the chops.
5
Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes.
6
Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more.
7
Transfer to a plate and set aside.
8
To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes.
9
Stir in the herbs, then transfer the zucchini to a medium bowl.
10
Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
11
Divide the zucchini among 4 plates and serve with the pork chops.
12
Per serving: Calories 252; Total Fat 13g; Protein 28g; Dietary Fiber 2g; Sugars 3g

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet paprika, 1 teaspoon kosher salt, and more.

Yes, Greek Pork Chops with Zucchini and Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Pork Chops with Zucchini and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions