Name: Sheet Pan Greek Pork Chops
Yield: 8 servings
Ingredients: 2 red bell peppers (cut into 2-inch pieces); 2 yellow Bell peppers (cut into 2-inch pieces); 1 red onion (cut into wedges); 3 cups cherry tomatoes; 14 ounce canned quartered artichoke hearts (drained); 2 lemons (wedged); 4 garlic cloves (minced); 1/4 cup olive oil; 2 Tablespoons balsamic vinegar; 2 teaspoon dried oregano; 1/2 teaspoon pepper; 1.5 pounds boneless center loin pork chops (1 inch thick (about 6 chops) ); 1/4 cup kalamata olives (pitted and halved); 2 Tablespoons reduced fat feta cheese (crumbled); 1/4 cup fresh basil (chopped)

Add this recipe to your weekly family favorite list! This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!

Sheet Pan Greek Pork Chops

Servings

8 servings

Servings

8 servings

Sheet Pan Greek Pork Chops

Servings

8 servings

Servings

8 servings

Ingredients

2 red bell peppers cut into 2-inch pieces
2 yellow Bell peppers cut into 2-inch pieces
1 red onion cut into wedges
3 cups cherry tomatoes
14 ounce canned quartered artichoke hearts drained
2 lemons wedged
4 garlic cloves minced
1/4 cup olive oil
2 Tablespoons balsamic vinegar
2 teaspoon dried oregano
1/2 teaspoon pepper
1.5 pounds boneless center loin pork chops 1 inch thick (about 6 chops)
1/4 cup kalamata olives pitted and halved
2 Tablespoons reduced fat feta cheese crumbled
1/4 cup fresh basil chopped

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
Serve pork and vegetables together.

Recipe Notes

Balsamic Vinegar- may contain added sugars 

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars

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