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Mediterranean Pork Chops
with baba ghanoush and Greek salad

Active: 35 min Total: 35 min
The spice rub on these pork chops give them intense Mediterranean flavor as does the creamy addition of baba ghanoush, a roasted eggplant spread. Greek salad on the side packs this filling dinner with of color and flavor.


Mediterranean Pork Chops:
  • Pork chops (bone in or out) - 1 1/2 lbs
  • Thyme, dried - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Baba ghanoush, store-bought (look for this eggplant spread in the deli section) - 1 cup
Greek Salad:
  • Olives, pitted Kalamata - 1/2 cup , chopped
  • Cucumbers, medium - 1 , diced
  • Tomatoes, medium - 2 , chopped
  • Oil, olive - 2 tsp
  • Vinegar, red or white wine - 1 tsp


  1. Pork chops - Combine thyme, salt, black pepper, garlic powder, oregano and red pepper flakes. Cover pork chops in spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Olives - Chop olives. (Can be done up to 5 days ahead)
  3. Cucumbers / Tomatoes - Prep as directed.

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  1. Heat a skillet with cooking oil over medium-high heat. Add pork chops to heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees.
  2. When done, let pork rest, covered for at least 5 minutes.
  3. While pork rests, toss olives, cucumbers and tomatoes in olive oil and vinegar. Season with some salt and pepper.
  4. Spread baba ghanoush on serving plates and top with pork. Enjoy with Greek salad on the side.



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