Greek · 30 min
Lemon-Herb Pork Chop with Feta & Greek Salad
- 30 min
- 2–6 servings
- 612 kcal / serving
Pierced with bright lemon and herb notes, this pork chop dish pairs creamy feta with a crisp Greek salad for a balanced weeknight meal. The skillet method keeps everything tender and quick to finish in about half an hour.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 2 clovesgarlic
- ⅛ cupKalamata olives, pitted
- ½lemon
- 2pork chops, bone-in
- 1shallot
- 1tomato
- 1yellow bell pepper
- shallots
- tomatoes
- yellow bell peppers
- English cucumbers
- lemons
- red onion
From the pantry: basil, dried, black pepper, extra virgin olive oil, oregano, dried, red wine vinegar, rosemary, dried, salt
Cookware
baking dish · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 2 clovesgarlic
- ½lemon
- 1shallot
- 1tomato
- 1yellow bell pepper
- shallots
- tomatoes
- yellow bell peppers
- English cucumbers
- lemons
- red onion
Meat & seafood
- 2pork chops, bone-in
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| lemon | ½ | 1 | 1 ½ |
| pork chops, bone-in | 2 | 4 | 6 |
| shallot | 1 | 2 | |
| tomato | 1 | 2 | 3 |
| yellow bell pepper | 1 | 2 | 3 |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the pork chops dry and place them in a small baking dish. Whisk together lemon juice, minced garlic, oil, oregano, rosemary, salt, and pepper, then coat the chops and set aside to marinate briefly.
- In a separate bowl, whisk again with additional minced garlic, oil, red wine vinegar, oregano, rosemary, salt, and pepper. Add the minced shallot, cucumber, tomato, and bell pepper; then fold in the olives and mix to form the salad.
- Chill or rest the salad while you prepare the chops, and keep the feta nearby to crumble over the salad later.
- Preheat a nonstick skillet over medium-high heat. When hot, add the marinated chops and the marinade liquid; cook 3–4 minutes until the first side is golden.
- Flip the chops, sprinkle the top with half of the feta, and continue cooking for another 3–4 minutes, until the pork is cooked through and the feta has softened.
- To serve, divide the pork and salad between plates, then crumble the remaining feta over the salad and enjoy.
Two tips
- Prep the cucumber and tomato ahead of time for faster assembly.
- Store leftover salad and pork separately in the fridge for up to 2 days; feta may be crumbled again just before serving.
Nutrition per serving
- Calories
- 612 kcal
- Protein
- 47 g
- Carbs
- 15 g
- Fat
- 40 g
- Fiber
- 3 g
- Sodium
- 525 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.