Sheet Pan Greek Pork Chops
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Sheet Pan Greek Pork Chops
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| Servings |
| 8servings |
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Ingredients
- 2 red bell pepperscut into 2-inch pieces
- 2 yellow Bell pepperscut into 2-inch pieces
- 1 red onioncut into wedges
- 3cups cherry tomatoes
- 14ounce canned quartered artichoke heartsdrained
- 2 lemonswedged
- 4 garlic clovesminced
- 1/4cup olive oil
- 2Tablespoons balsamic vinegar
- 2teaspoon dried oregano
- 1/2teaspoon pepper
- 1.5 pounds boneless center loin pork chops1 inch thick (about 6 chops)
- 1/4cup kalamata olivespitted and halved
- 2Tablespoons reduced fat feta cheesecrumbled
- 1/4cup fresh basilchopped
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