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Greek-Style Baked Pork Chops

Greek-Style Baked Pork Chops

Southern Living FEBRUARY 2004

  • Yield: Makes 4 servings


  • 1/2 cup bottled diced roasted red bell peppers
  • 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 coarsely ground pepper
  • 4 (3/4-inch-thick) center-cut pork chops
  • 1/2 cup crumbled feta cheese
  • 1/3 cup kalamata olives, chopped


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 400° for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake, covered, 5 more minutes.


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Greek-Style Baked Pork Chops Recipe