Greek · 30 min
Seared Pork Chop with Tzatziki, Bell Pepper-Tomato Medley & Feta
- 30 min
- 2–6 servings
- 652 kcal / serving
Soft pork chops rest on a bed of blistered peppers and tomatoes, then get a tangy feta boost and cool cucumbery tzatziki. The mix stays tender and bright for a weeknight dinner that’s easy to pull off.
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Ingredients
- 22 ½ mlbalsamic vinaigrette
- ½ (4 oz) pkgcrumbled feta cheese
- 1 pintgrape tomatoes
- 2green bell peppers
- 2pork chops, bone-in
- 1 mediumred onion
- ½ cuptzatziki sauce
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · tongs
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
Shopping list by aisle
Produce
- 1 pintgrape tomatoes
- 2green bell peppers
- 1 mediumred onion
- red onions
Meat & seafood
- 2pork chops, bone-in
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuptzatziki sauce
Sauces, oils & condiments
- 22 ½ mlbalsamic vinaigrette
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | 22 ½ ml | 45 ml | 67 ½ ml |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| green bell peppers | 2 | 4 | 6 |
| pork chops, bone-in | 2 | 4 | 6 |
| red onion | 1 medium | 2 medium | 3 medium |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- On a baking sheet, arrange the bell peppers after trimming, then add the cut red onion in a single layer.
- Scatter the grape tomatoes over the sheet with the peppers and onions.
- Drizzle with balsamic vinaigrette, season with oregano and salt and pepper, then toss to coat and spread into an even layer.
- Roast in the oven until the vegetables are tender and the tomatoes begin to burst, about 20 minutes, giving the pan a shake once during cooking.
- While the vegetables roast, heat a nonstick skillet over medium-high heat and wait until hot.
- Pat the pork chops dry and season both sides with salt and pepper.
- Add a splash of olive oil to the skillet, then sear the chops 3–4 minutes per side until browned and cooked through; transfer to a plate and cover loosely with foil.
- When the veggies come out of the oven, crumble feta over them and toss to combine.
- To serve, divide the chops and the feta-tlecked medley onto plates and spoon tzatziki over the chops.
Two tips
- Prep ahead by washing and chopping peppers and onions early, storing separately for quick roasting later.
- Swap in feta for a lighter finish or drizzle with a little olive oil and oregano to vary the flavors without changing ingredients.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 51 g
- Carbs
- 21 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 683 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.