These Sheet Pan Greek Pork Chops can be easily thrown together on one sheet pan. These make a light and satisfying Mediterranean-inspired weeknight dinner!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
If you are looking for new easy weeknight dinner recipes, you are in the right place! This easy sheet pan pork chop recipe calls for only a few ingredients. You can marinate the pork chops or add the flavors before baking. Thin Pork Chops cook up fast in the oven, making them an easy protein to cook any night of the week!
If you are a frequent reader of this site, you know that I make Greek-Inspired recipes as much as possible! This recipe for Greek pork chops and vegetables is easy to whip up and turns out tender and juicy!
Ingredients needed
Six small boneless pork loin chops- ensure your pork chops are at least 3/4 inch thick for best results. Otherwise, this recipe may not turn out as tender.
Dash of Salt and Pepper
Dried Dill- You can also use Fresh Dill
Greek Seasoning- I use this brand
Greek Oregano
Olive Oil
Minced Garlic
Fresh Lemon Juice
Kalamata Olives
Red Onion
Green Beans
Tomato
Optional Garnishes:
Lemon Zest
Tzatziki Sauce
Feta Cheese
cucumber
The Cook time for these Greek Pork Chops can vary depending on the pork chop thickness you are using. Please use a meat thermometer and ensure your pork is at least 145 degrees f and should rest for at least 3 minutes afterward. This is my favorite Greek brizola recipe (Greek pork chops recipe). Talk about some tasty chops!
Instructions
1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper for easy cleanup.
2. Mix olive oil, lemon juice, minced garlic, and seasonings in a small bowl.
3. Pat dry each pork chop with paper towels. Place pork chops on the baking sheet.
4. Arrange vegetables on the sheet pan.
5. Season chops on both sides and drizzle olive oil over the chops and vegetables.
6. Bake for about 20 minutes or until the internal temperature reaches 140ºF when you check the thickest part of the chop with a meat thermometer. The pork’s internal temperature will rise while the pork rests due to carry-over cooking.
7. Remove from the oven and let pork rest for 5 minutes.
8. Serve.
Sheet Pan Greek Pork Chops
These Sheet Pan Greek Pork Chops can be easily thrown together on one sheet pan. These make a light and satisfying Mediterranean-inspired weeknight dinner!
Ingredients
- 6 boneless pork chops
- 1 tablespoon fresh dill
- 1 teaspoons oregano
- 1 teaspoon Greek Seasoning
- 4 cloves minced garlic
- salt and pepper to taste
- 3 tablespoons fresh lemon juice
- 1/2 cup kalamata olives
- 2 cups grape tomatoes
- 12 ounces fresh green beans
- 3 tablespoons olive oil
Instructions
-
Preheat oven to 350 degrees. Line a sheet pan with parchment paper for easy cleanup.
-
Mix olive oil, lemon juice, minced garlic, and seasonings in a small bowl.
-
Pat dry each pork chop with paper towels. Place pork chops on the baking sheet.
-
Arrange vegetables on the sheet pan.
-
Season chops on both sides and drizzle olive oil over the chops and vegetables.
-
Bake for about 20 minutes or until the internal temperature reaches 140ºF when you check the thickest part of the chop with a meat thermometer. The pork’s internal temperature will rise while the pork rests due to carry-over cooking.
-
Remove from the oven and let pork rest for 5 minutes.
-
Serve.
Storage:
You can store leftovers in an airtight container or a resealable plastic bag in the refrigerator for up to five days.
Your family will love this Greek Pork Chops Recipe! You can eat these Greek Pork Chops on Pita Bread with tzatziki sauce, over orzo, or on top of a Greek salad.
Nutrition: This recipe is a great source of protein, vitamin C, fiber, and potassium. This meal is low in sodium, carbohydrates, cholesterol, and calories.
Did you make these oven-roasted Greek Pork Chops? I would love to hear how this recipe worked out for you! Please comment below this blog post or tag me on social media and let me know how it worked out for you! You can find me on Facebook, Twitter, Instagram, and Pinterest.
