Greek Pork Chops with Zucchini and Feta

  • Yield : Serves 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    13 grams
  • Fiber

    2 grams
  • Protein

    28 grams
  • Sugar

    3 grams


  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 1/2- to 3/4-inch-thick lean bone-in pork rib chops
  • 1 tablespoon canola oil
  • 2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
  • 1/4 teaspoon kosher salt
  • 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
  • 1 medium tomato, finely chopped
  • 1 teaspoon olive oil
  • Juice of 1/2 lemon
  • 1/4 cup finely crumbled feta cheese (about 2 ounces)


Step 1

To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend. 

Step 2

Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside. 

Step 3

To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese. 

Step 4

Divide the zucchini among 4 plates and serve with the pork chops. 

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