Main Dishes · Recipes

Sheet Pan Greek Pork Chops

Gotta love a sheet pan recipe! Note that we do not like olives in this family (whatsoever) but I acknowledge that kalamata olives would be a great addition! Enjoy!

All you need:

Roasted veggies:

  • Red bell pepper, roughly chopped
  • Orange bell pepper, roughly chopped
  • 1/2 red onion, roughly chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives
  • 1 tbsp. olive oil
  • 1 tsp. parsley
  • 1/4 cup feta, crumbled

Pork chops:

  • 4 pork chops, boneless
  • 1 tbsp. olive oil
  • lemon juice
  • 1 tsp. parsley
  • 1 tsp. garlic powder
  • pepper to taste


  • 1 cup quinoa
  • 2 cups water or low sodium broth

All you do:

  • Preheat oven to 400 degrees F
  • On a sheet pan (suggest lining with tin foil for an easier clean) spread out your veggies, drizzle with olive oil, and sprinkle with parsley. Place feta off to the side. Cook for 10 minutes.
  • While veggies are baking, drizzle pork chops with olive oil and a squirt of lemon juice. Top with parsley, garlic powder, and pepper.
  • Once veggies are done baking, make room for pork chops. Bake in oven for 20-25 minutes until cooked through. Turn and stir half way.
  • While pork chops bake, bring 2 cups water or broth (make your own!) and 1 cup quinoa to a boil. Bring down to a simmer and cover for about 15 minutes or until all of the liquid is absorbed.
  • Serve the pork chops over quinoa and top the chops with the veggies! That’s it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s