Mediterranean Pork Chops

Prep Time
Cook Time
Ready In

"Contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet. The sauce goes well with chicken and fish too."

Original is 4 servings


  • Serving Size: 1 (316.5 g)
  • Calories 327
  • Total Fat - 13.8 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 82.7 mg
  • Sodium - 493.6 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 4.1 g
  • Sugars - 11.5 g
  • Protein - 32.2 g
  • Calcium - 62.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 40.6 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Coat the pork chops with spray oil and then sprinkle garlic salt and pepper on both sides.

Step 2

Cook by preferred method: Foreman grill, baked, broiled or stove-top.

Step 3

Place in serving dish.

Step 4

While pork chops are cooking you can prepare the sauce.

Step 5

Heat olive oil in a small skillet over medium heat.

Step 6

Add red onion and sauté for 5 minutes.

Step 7

Add garlic and sauté for 2 more minutes.

Step 8

Add the rest of the ingredients to the olives and sauté another 3-5 minutes until heated through.

Step 9

Pour sauce over cooked pork chops.

Step 10

Top with parsley and feta if desired.


No special items needed.

5 Reviews


The sauce really makes these chops special and we loved them. I shared the recipe with my neighbor and she is going to make them too. I sprinkled Feta cheese on top and munched out. Delicious all the way!


review by:
(5 Mar 2014)


Great Mediterranean flavored pork chops! I used thick chops and we loved the different flavors with the chops.


review by:
(5 Oct 2013)


My friend and I had these chops and we both agreed they are delicious! I love Greek inspired recipes so this was right up my alley. I will have this again. Thanks so much for sharing this with us T! Linda


(29 Mar 2013)


These are such delicious pork chop. I look forward to making them again!


review by:
(22 Mar 2013)


This was wonderful. We used thick pork chops, because that's what we like to keep the pork juicy and flavorful, and it was fine. We added a little water to give the chunkiness of the salsa a bit more "sauce" and declined on the Splenda because it wasn't really tart after all- just a complex melange of Mediterranean flavors exploding on the palate. Thanks for sharing-


review by:
(10 Mar 2013)

You'll Also Love