Greek Style Pork Chops with Roasted Bell Pepper and Feta
Transport your taste buds to the Mediterranean with these Greek Style Pork Chops with Roasted Bell Pepper and Feta! Juicy, marinated pork chops are infused with zesty lemon, garlic, and oregano before hitting the grill for a perfect sear. Topped with sweet, smoky strips of roasted red bell peppers and a sprinkle of creamy, tangy feta cheese, each bite bursts with bright, bold flavors. Fresh parsley and mint add a vibrant finish, while optional Kalamata olives lend a briny touch for extra authenticity. This easy yet elegant recipe is ready in just 40 minutes and pairs beautifully with Greek salad, roasted potatoes, or fluffy couscous—making it a perfect centerpiece for weeknight dinners or summer grilling parties. Keywords: Greek pork chops, roasted bell peppers, feta cheese, Mediterranean recipe, grilled pork chops.
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Recipe Information
Ingredients
- 4 pieces Pork chops, bone-in or boneless
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1.5 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Red bell peppers, large
- 3 ounces Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh mint, chopped
- 0.25 cup Optional: Kalamata olives, sliced
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
Place the pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the pork chops, ensuring they are evenly coated. Seal the bag or cover the dish and let the pork marinate in the refrigerator for at least 30 minutes or up to 8 hours.
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet lined with aluminum foil or parchment paper. Roast the peppers for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate to let the peppers steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and cut the peppers into thin strips.
Preheat a grill or grill pan over medium-high heat. Remove the pork chops from the marinade, allowing excess marinade to drip off, and grill for about 4-5 minutes per side or until the internal temperature reaches 145°F (63°C). Let the chops rest for 3-5 minutes before serving.
To assemble, place the grilled pork chops on a serving platter or individual plates. Top each chop with roasted bell pepper strips, a generous sprinkle of crumbled feta cheese, and a garnish of chopped parsley and mint. Optionally, add slices of Kalamata olives for an extra burst of flavor.
Serve immediately with your preferred side dishes, such as a Greek salad, roasted potatoes, or couscous.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
