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!
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
