pork chops

one skillet greek pork chops

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In just about 30 minutes, you’re gonna be feasting on these Greek style pork chops. And, it’s all done in one skillet! A crunchy surprise ingredient!

Pork chops. Thin pork chops. Yeah, I’m sometimes all about making food that’s healthy, fresh, quick and easy. Listen, I know how busy you are. Now before you order up one of those meal delivery services, check out this recipe because with just a few ingredients, you’ll be set.

Pork Chop Healthy Recipes

Pork chop healthy recipes are what we’re looking for. And, there are features of this recipe that boost healthiness. We’re using thin pork chops. And, we’re seasoning with the Greek seasoning mixture to bring out flavors.

Make sure in your pantry you’ve got a nice Greek seasoning mixture. The one that I love is Cavender’s All Purpose Greek Seasoning. I use it for so many things. Says it’s ‘an ancient Greek formula’; well, if you want to buy into that, great. If not, well, this is just simply a good mixture to keep in your pantry!

Another more healthy part is that you can choose coconut or avocado oil to pan sear the chop in. Since we’re not breading this pork chop or slathering it with a sugary BBQ sauce, we’ve kept it healthier. But, with all the taste you’ll want and fewer pork chop calories. 

Pork Chop Calories

I can’t give you the exact number of pork chop calories in thin cut pork chops, but we can get a pretty good darn estimate. According to Fat Secret, one small or thin cut (3 ounces) pork chop after cooking has about 118 calories. So go ahead and do the math on the pork chops you’re using in this recipe. 

Skillet Cooking

Skillet cooking is one of my favorite ways to prepare an entire meal. And, I love one skillet for the entire meal, and that’s what you have here with this recipe. When you cooking in one skillet, you’re building layers of flavors.

For instance, with this recipe, you’re going to first pan sear/fry the pork chops in the hot skillet, then remove them to a plate and cover with foil. Then you’re moving on to the next step of sauteing the onions in the same skillet with all those hidden flavors of the pork chops. You’ll keep building the flavors with beans until you’ve completed this dish. 

How to Cook Pork Chops

The big thing in how to cook chops is cooking them without drying them out. You want to keep them as moist as you can. Pork chops should be at a finished temperature of 145 degrees. 

According to the USDA, it’s fine to see a tad bit of pink on the inside of your pork. But, check that internal temperature for 145 degrees, which is medium rare. You’ll want the chops to rest about 3 minutes after you pull them off the heat, like a grill or skillet. That’s what you’re doing when you pull these chops out of the skillet and cover them with foil as you continue the recipe. 

Moist Pork Chop Recipe

To get the moist pork chop, this recipe has the chop simmering in the bean/tomato sauce. That certainly adds to the moist factor. Try not to overcook your pork as you’ll dry them out.

What I love about this recipe, well, besides being easy and quick, is that it’s super delicious. And, it gets better on day two, so you might want to double it.

Another great thing about this recipe is the addition of cucumbers to the bean/salsa mixture. I mean, did you expect that!!! Probably not! But, what it does is add yet another texture dimension, crunch! And, these cukes will stay crunchy into the next day if you’re heating up leftovers.

Alrighty, here’s yet another dish that you’ll *swwwwooooooon* over for sooooooo many reasons!  Skinny Girl Stuffed Pork Chops  and   Super Quick Creole Chicken Dinner. 

pork chops

Yield: About 3 hungry folks

one skillet greek pork chops

pork chops

In just about 30 minutes, you're gonna be feasting on these Greek style pork chops. And, it's all done in one skillet! A crunchy surprise ingredient!

Ingredients

  • 4-6 thin cut pork chops
  • 1 Tbl. Greek seasoning mixture
  • 1/3 cup oil, canola, coconut, avocado or olive oil
  • 2 cups sweet onions, packed, large dice
  • 1 can (15 oz.) cannellini beans, drain about half of the liquid
  • 1 tsp. coarse ground pepper
  • 1 ½ cup fresh salsa, plus more for garnish and serving
  • 1 ½ cup cucumbers, mini type, medium dice
  • 1/3 cup fresh basil leaves, packed

Instructions

Put the pork chops on a parchment paper covered cookie sheet. Coat both sides of all with the Greek seasoning mixture.

In a large skillet (10-12”), put the oil. Turn heat to medium high. When somewhat hot, add the pork chops and pan sear on each side about two to two and a half minutes. Remove the pork chops to a plate. Cover with foil or a lid.

To the hot skillet, add the onions and sauté about three minutes. Add the beans, salsa (with juices) pepper and blend. Reduce heat to medium and cook (uncovered) about 8 to 10 minutes letting the mixture thicken and reduce. Stir and blend as needed. Add the cucumbers and blend.

Reduce heat to low. Return the pork chops (and any juices that have accumulated) to the mixture then tear the basil leaves with your hands and add. Turn heat to simmer. Cover until serving.

Add salt to taste.

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pork chops

2 Comments

  1. I totally didn’t expect the cucumbers! That’s genius. These pork chops sound so good.

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