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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.

Tags

Ingredients

Servings:
4
Metric
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, Kalamata, pitted - 1/2 cup, chopped
  • Cucumbers, medium - 1, diced
  • Tomatoes, medium - 2, chopped
  • Oil, olive - 2 tsp
  • Vinegar, red or white wine - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (73)
Gluten-free (5)
Paleo (15)
Vegetarian (12)

46 reviews

Used sliced eggplant instead of cubed, and the egg wash before dipping in the parm/panko mixture like others suggested. I forgot to salt it beforehand, but it still turned out good.

By: Jaclyn
Posted: Sep 05, 2017
Diet: Original
0 Helpful

We made this with chicken instead of the eggplant. Very tasty!

By: Michelle
Posted: Mar 06, 2017
Diet: Original
0 Helpful

This tasted ok, but felt messy and relatively unhealthy compared to other meals

By: Jenna
Posted: Aug 23, 2016
Diet: Original
0 Helpful

It was good had to make it open faced maybe would of cut into strips vs chunks

By: Kelly
Posted: Aug 23, 2016
Diet: Original
0 Helpful

Used egg as per previous suggestions. Still cubed but served on fresh pasta instead as didn't feel like sandwiches. Baked in oven for 15 minutes. Cubes made it easy for the kids to eat (and enjoy!)

By: Sarah
Posted: Aug 19, 2016
Diet: Vegetarian
0 Helpful

I agree with other reviewers that the breading didn't stick well, but I kind of mashed my eggplant together and used copious amounts of oil, and managed to get it to work. Next time I would probably use an egg wash. Otherwise, even the hubby liked it, and he always whines about veggie meals.

By: Angela
Posted: Aug 09, 2016
Diet: Original
0 Helpful