Mediterranean Baked Pork Chops with Feta
Mediterranean Baked Pork Chops with Feta
Ingredients
For the Pork Chops
- 4 boneless pork chops, thick-cut, about 1-inch thick
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping and Baking
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the pork chops to the bowl, turning to coat them evenly. Let marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours.
⏱️ 20 min
- 2
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 3
Arrange the halved cherry tomatoes, thinly sliced red onion, and bell pepper in an even layer at the bottom of the prepared baking dish.
⏱️ 3 min
- 4
Place the marinated pork chops on top of the vegetables in the baking dish, ensuring they are in a single layer. Pour any remaining marinade over the chops and vegetables.
⏱️ 2 min
- 5
Bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F with a meat thermometer. The vegetables should be tender.
⏱️ 20 min•🌡️ 400
- 6
Remove the baking dish from the oven. Sprinkle the crumbled feta cheese evenly over the pork chops and vegetables. Return to the oven and bake for an additional 3-5 minutes, or until the feta is slightly softened and warmed through.
⏱️ 5 min•🌡️ 400
- 7
Carefully remove the baking dish from the oven. Let the pork chops rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Baked Pork Chops with Feta
Ingredients
For the Pork Chops
- 4 boneless pork chops, thick-cut, about 1-inch thick
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping and Baking
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, any color, thinly sliced
- 3/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the pork chops to the bowl, turning to coat them evenly. Let marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours.
⏱️ 20 min - 2
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 3
Arrange the halved cherry tomatoes, thinly sliced red onion, and bell pepper in an even layer at the bottom of the prepared baking dish.
⏱️ 3 min - 4
Place the marinated pork chops on top of the vegetables in the baking dish, ensuring they are in a single layer. Pour any remaining marinade over the chops and vegetables.
⏱️ 2 min - 5
Bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F with a meat thermometer. The vegetables should be tender.
⏱️ 20 min•🌡️ 400 - 6
Remove the baking dish from the oven. Sprinkle the crumbled feta cheese evenly over the pork chops and vegetables. Return to the oven and bake for an additional 3-5 minutes, or until the feta is slightly softened and warmed through.
⏱️ 5 min•🌡️ 400 - 7
Carefully remove the baking dish from the oven. Let the pork chops rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min