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Mediterranean Pork Chops with Cucumber Salad

Sweet grape tomatoes and salty feta cheese give a Greek feel to this pork chop dish. Tzatziki dip turns cucumbers into an instant salad.

Serves 4
415 calories per serving


> 4 bone-in pork chops (about 1 inch thick)
> 1 tbsp olive oil
> 1 cup grape tomatoes
> 1 tbsp minced garlic
> 1 large seedless cucumber
> 1/2 cup tzatziki dip
> 1/4 cup crumbled feta cheese
> 4 pitas


Season the pork with salt and pepper. In a 12-inch skillet, heat the oil on medium-high. Add pork and cook 3 min. per side, until browned.
Meanwhile, halve the tomatoes.
To the skillet, add the garlic and tomatoes. Season with salt. Cover and cook 2 min., until tomatoes begin to soften and pork chops are cooked, uncovering and flipping pork chops once. Remove from heat.
Thinly slice the cucumber. In a medium bowl, combine cucumber and the tzatziki. Season with salt and pepper. Divide pork chops and tomatoes among 4 plates. Top with the feta. Serve with the pitas and cucumber salad.


Halve the grape tomatoes all at once by sandwiching them between 2 matching plastic lids. Hold the top lid down firmly with your palm and, with a serrated bread knife, cut tomatoes through the gap in the middle.

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