Best 7 Greek Style Baked Pork Chops Recipes

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Are you looking for a delicious and easy-to-make dish that will tantalize your taste buds? Greek-style baked pork chops are a mouthwatering culinary journey that will transport you to the sun-kissed shores of Greece. This delectable recipe combines the authentic flavors of the Mediterranean with tender, juicy pork chops, creating a symphony of flavors that will leave you craving more. With just a few simple ingredients and minimal preparation, you can indulge in this savory dish that is perfect for any occasion, whether it's a casual weeknight dinner or a special gathering with friends and family. Get ready to embark on a culinary adventure as we explore the best recipe for Greek-style baked pork chops.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK PORK CHOPS WITH POTATOES



Greek Pork Chops with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds)
1 teaspoon dried oregano
1 1/2 cups halved cherry tomatoes
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted kalamata olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta cheese
1/4 cup chopped fresh dill

Steps:

  • Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
  • Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
  • Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
  • When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.

GREEK PORK CHOPS WITH ZUCCHINI AND FETA



Greek Pork Chops with Zucchini and Feta image

Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra satisfying. A pantry spice blend of dried oregano, thyme, and paprika seasons the chops, and the browned bits left in the pan later flavor the zucchini as it sautes. Choose chops that don't have striations of fat in the meat; if they have a large fat cap, simply trim it off before cooking.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 14

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)

Steps:

  • To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
  • Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
  • 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. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
  • Divide the zucchini among 4 plates and serve with the pork chops.

Nutrition Facts : Calories 252, Fat 13 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams

GREEK PORK CHOPS



Greek Pork Chops image

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

Steps:

  • In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GREEK STYLE BAKED PORK CHOPS



Greek Style Baked Pork Chops image

Make and share this Greek Style Baked Pork Chops recipe from Food.com.

Provided by KittyKitty

Categories     Pork

Time 34m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup bottled diced roasted red pepper
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 cup all-purpose flour
1 teaspoon fresh coarse ground black pepper
4 center-cut pork chops (3/4 inch)
1/2 cup crumbled feta cheese
1/3 cup kalamata olive, chopped

Steps:

  • Stir together first 7 ingredients.
  • Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture.Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.
  • Bake covered at 400F, for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake , covered, 5 more minutes.

Nutrition Facts : Calories 611.6, Fat 37.4, SaturatedFat 13.2, Cholesterol 168.2, Sodium 668.9, Carbohydrate 9.5, Fiber 1.2, Sugar 0.9, Protein 56.7

BAKED PORK CHOPS GREEK-STYLE



Baked Pork Chops Greek-Style image

A quick and easy way to make tender and juicy Baked Pork Chops. With soft, mellow potatoes on the sides, roasted garlic bits and flavored with marjoram, thyme and lemon!

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 8

2 rib pork chops (about 1 inch thick)
2 large potatoes (peeled)
5 garlic cloves
1/2 lemon
6 tablespoons olive oil
1 tablespoon dried marjoram ( (can use oregano instead))
1 teaspoon dried thyme
kosher salt & freshly ground pepper

Steps:

  • Preheat oven to 230°C / 446°F.
  • Cut potatoes into thin wedges and place in a baking dish or pan.
  • Beat the pork chops using a meat pounder to tenderize them. You can also use the bottom of a big mug to do this if you don't own a meat pounder. Carefully though, making sure you won't hit the bone with it and break it.
  • Place the pork Chops in the pan as well.
  • Drizzle the olive oil over the meat and potatoes and squeeze the half lemon all over as well.
  • Sprinkle the marjoram and thyme all over, and season with kosher salt and freshly ground pepper.
  • Cut the garlic cloves in half and toss in the pan here and there.
  • Add just enough water to cover the bottom of the pan completely.
  • Bake for 20 minutes and then flip the pork chops and bake for another 15-20 minutes more until nicely browned on top. NOTE: You may also use an instat-read thermometer and bake the pork chops until the internal temperature reads 62°C / 145°F.
  • Serve with a Greek salad, a Whipped Feta Dip, or some Tzatziki as a side dish.

Nutrition Facts : ServingSize 1 portion, Calories 814 kcal, Carbohydrate 51 g, Protein 39 g, Fat 52 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 105 mg, Fiber 11 g, Sugar 1 g

GREEK STYLE PORK CHOPS



Greek Style Pork Chops image

I had a taste for Greek style pork chops. I found a recipe I mostly liked, gave it a few tweaks and this was the result. Quite yummy!

Provided by DSKat

Categories     Pork

Time 1h10m

Yield 4 Chops, 2 serving(s)

Number Of Ingredients 8

1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon olive oil
2 garlic cloves, minced
4 (4 ounce) boneless center cut pork chops
1/2 lemon
1 dash sea salt

Steps:

  • Combine red wine vinegar, lemon juice, oregano, olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. "smoosh" around to coat chops. Marinate for 20 minutes at room temperature. "smoosh" again to re-coat chops. Marinate for another 20 minutes.
  • Drizzle olive oil into a pan and warm over medium-high heat. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with sea salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness.
  • Squeeze lemon over chops while still in pan, letting chops cook for another minute or so in pan juices. Remove pork from pan, and let stand for 2 minutes.

Nutrition Facts : Calories 477.2, Fat 23.1, SaturatedFat 7.5, Cholesterol 165.5, Sodium 178.9, Carbohydrate 3.2, Fiber 0.7, Sugar 0.6, Protein 60.8

GREEK-INSPIRED SEARED PORK CHOPS



Greek-Inspired Seared Pork Chops image

Bursting with flavor and perfect for a light summer dinner, these Greek-inspired pork chops are anything but boring. The pork is well seasoned and the flavor is amplified through the caramelization that occurs during searing. The bright acidity is balanced out with salty, brininess from the olives and feta.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

4 (5 ounce) boneless, center-cut pork chops
1 tablespoon Greek seasoning
3 tablespoons olive oil, divided
1 pint cherry tomatoes, halved
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup sliced Kalamata olives
1 medium lemon, juiced
¼ cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
  • Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
  • Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 62.2 mg, Fat 25.3 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 7.3 g, Sodium 951 mg, Sugar 0.7 g

Tips for Making the Best Greek-Style Baked Pork Chops:

  • Choose high-quality pork chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that the chops stay juicy and flavorful during cooking.
  • Use a flavorful marinade: The marinade is what gives these pork chops their delicious Greek flavor. Be sure to use a marinade that contains olive oil, lemon juice, garlic, oregano, and thyme. You can also add other herbs and spices to taste.
  • Let the pork chops marinate for at least 30 minutes: This will allow the flavors of the marinade to penetrate the meat. If you have time, you can marinate the pork chops for up to 24 hours.
  • Cook the pork chops over medium-high heat: This will help to sear the chops and create a nice crust. Once the chops are seared, reduce the heat to medium-low and continue cooking until the chops are cooked through.
  • Use a meat thermometer to ensure that the pork chops are cooked to the desired doneness: Pork chops are safe to eat when they reach an internal temperature of 145 degrees Fahrenheit.
  • Let the pork chops rest for a few minutes before serving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful chops.

Conclusion:

Greek-style baked pork chops are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your pork chops turn out perfectly every time. So next time you're looking for a flavorful and satisfying meal, give this recipe a try. You won't be disappointed!

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