Grilled Pork Chops with Greek vegetables

Lunch / Dinner

Grilled Pork Chops with Greek vegetables

Spending more time outdoors is where it’s at this time of year. And with these quick-to-fix Grilled Pork Chops with Greek vegetables, summer meals on the patio will be sizzlin’.


4 servings (5 cups vegetables)

Total Time

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Good To Know: T-Bone Pork Chops

Pork loin chops are from the lower back, just behind the rib chop. They have the characteristic T-bone shape and a lot of meat, including some of the tenderloin.


Preheat grill to medium-high. Brush grill grate with oil.

Grill chops, covered, 5 minutes. Flip chops and grill until a thermometer inserted into the thickest parts, but not touching bones, registers 145°; transfer to a plate and tent with foil.

Coat tomatoes, zucchini, summer squash, and onion skewers with nonstick spray and grill, covered, until tender and grill marks appear, 34 minutes per side.

Transfer vegetables to a cutting board, and when cool enough to handle, chop, then transfer to a bowl.

Stir in oil, feta, olives, thyme, and lemon zest and juice; season with salt and pepper. Serve chops with vegetables.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 615

% Daily Value*

Total Fat 32g 49%

Saturated Fat 8g 40%

Cholesterol 175mg 58%

Sodium 732mg 30%

Carbs 13g 4%

Protein 67g

*Percent Daily Values are based on a 2,000 calorie diet.

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