Ingredients
4
4 servings
- •4 (5 ounce) boneless, center-cut pork chops
- •1 tablespoon Greek seasoning
- •3 tablespoons olive oil, divided
- •1 pint cherry tomatoes, halved
- •0.5 teaspoon kosher salt
- •0.25 teaspoon ground black pepper
- •0.25 cup sliced Kalamata olives
- •1 medium lemon, juiced
- •0.25 cup crumbled feta cheese
- •1 tablespoon chopped fresh flat-leaf parsley
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 340
- Carbohydrate: 9g
- Fat: 25g
- Fiber: 2g
- Protein: 21g
- Sugar: 1g
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