Mediterranean Pork Chops
Elevate your weeknight dinner routine with these flavorful Mediterranean Pork Chops, a vibrant, protein-packed dish bursting with fresh ingredients and bold spices. Perfectly marinated in a zesty blend of olive oil, fresh lemon juice, garlic, smoked paprika, and oregano, the pork chops are seared to perfection for a golden, juicy finish. The dish is crowned with a colorful medley of cherry tomatoes, Kalamata olives, red onion, and parsley, creating a tantalizing topping that embodies the bright, tangy flavors of the Mediterranean. Ready in under an hour, this recipe is ideal for busy evenings yet elegant enough for entertaining. Serve alongside roasted vegetables, fluffy rice, or a crisp Greek salad for a complete, satisfying meal that will transport your taste buds to the sunny Mediterranean coast.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Red onion, finely diced
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, garlic, lemon juice, oregano, smoked paprika, salt, and black pepper to create the marinade.
Place the pork chops in a shallow dish or zip-top bag. Pour the marinade over the pork chops, ensuring they are evenly coated. Let them marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Remove the pork chops from the marinade and pat them dry with a paper towel to aid in browning. Discard the excess marinade.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side, or until the internal temperature reads 145°F (63°C). Remove from the skillet and let rest under a foil tent.
In the same skillet (do not wipe it out), add the cherry tomatoes, kalamata olives, parsley, and red onion. Cook over medium heat for 3-4 minutes, stirring occasionally, just until the tomatoes soften and the mixture is warmed through.
Plate the pork chops and spoon the tomato and olive mixture over the top. Garnish with additional parsley if desired.
Serve immediately with your choice of side dishes, such as rice, roasted vegetables, or a fresh Mediterranean salad.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 817 mg | 17% | |
*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.
