Greek-Style Pork Chops with Tomatoes and Olives

Step 1

Pat the pork chops dry with paper towels on both sides, then sprinkle salt and pepper evenly over each side.

Step 2

Place a 12-inch skillet over medium-high heat and pour in 2 tablespoons olive oil, tilting the pan so the oil coats the bottom evenly.

Step 3

When the oil shimmers and slides quickly across the pan, about 90 seconds, carefully lay the pork chops flat in the center.

Step 4

Let them cook undisturbed for 4 minutes without moving them, until the bottom surface turns golden brown the color of honey.

Step 5

Flip each pork chop and cook the other side for another 4 minutes until it also turns golden brown.

Step 6

Push the pork chops to the sides of the skillet, making a clear space in the center.

Step 7

Pour the cherry tomatoes into the center space and scatter the kalamata olives around them, then sprinkle 0.5 teaspoon dried oregano over everything.

Step 8

Stir the tomatoes and olives with a wooden spoon for 2 minutes until the tomato skins begin to wrinkle and soften slightly.

Step 9

Sprinkle 0.25 cup crumbled feta cheese evenly over the tomato-olive mixture and the pork chops.

Step 10

Remove the skillet from heat and let it sit undisturbed for 1 minute so the feta softens slightly.