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Herb-Crusted Pork Chops with Mediterranean Salad Recipe

Herb-Crusted Pork Chops with Mediterranean Salad recipe


This is a yummy dinner with juicy pork chops covered in herbs. They are cooked in a pan until they are just right. A fresh salad with veggies, olives, and cheese goes on the side. It's a tasty meal that feels like you're eating by the sea in a warm place.


4 bone-in pork chops, about 6 oz each
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 large English cucumber, diced
2 medium tomatoes, diced
1 large red bell pepper, seeded and diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1 lemon, zested and juiced
6 oz crumbled feta cheese
4 cloves garlic, minced


Wash and dry all fresh produce. Mince the garlic and place half in a small bowl for the marinade.
In the marinade bowl, combine lemon juice, half of the olive oil, thyme, basil, rosemary, black pepper, and salt. Whisk together.
Pat the pork chops dry and place them in a dish. Pour the marinade over the chops, ensuring they are well coated. Let them sit for 10 minutes.
In another bowl, prepare the salad dressing with the remaining garlic, olive oil, red wine vinegar, and lemon zest. Whisk well.
Add the diced cucumber, tomatoes, red bell pepper, sliced red onion, and olives to the dressing. Toss the salad to coat with the dressing.
Preheat a skillet over medium-high heat. Add the marinated pork chops and cook for about 4 minutes on each side or until they are golden and cooked through.
While the pork chops are cooking, crumble the feta cheese over the salad and mix gently.
Once the pork chops are done, let them rest for a few minutes.
Serve each pork chop with a generous portion of the Mediterranean salad on the side.

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