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30 Minutes
Pork

Oregano Pork Chops with Greek Salad and Tomato Dressing

  • Carb-Conscious
  • Family Friendly
  • Fast

A warm, pan-blistered cherry tomato sauce brings a fresh sweetness to oregano-flecked pork chops. We've continued the Mediterranean theme with a classic Greek salad topped with feta and the salty pop of olives to bring a little Hellenic flair to your weeknight meat-and-three.

Recipe

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1

Season Pork

Pick oregano leaves form their stems and roughly chop. Place ½ in a bowl with pork chops, 2 teaspoons oil, salt and pepper and mix to coat. Set aside.

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2

Cook Tomato Dressing

Heat remaining oil in a frypan over medium heat. Add tomatoes, salt and pepper and cook, squashing with the back of the spoon to release juices, for 4–5 minutes or until blistered and softened. Add red wine vinegar and remaining oregano and cook for 30 seconds or until fragrant. Transfer to a bowl and wipe out the pan.

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3

Cook Pork

Return frypan to medium-high heat. Add pork chops and cook, in batches if necessary, for 3 minutes each side or until golden and just cooked. Place on a plate, cover with foil, and rest for 5 minutes.

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4

Prepare Salad Ingredients

Roughly chop cucumber. Wash lettuce and roughly chop.

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5

Toss Salad

Place cucumber and lettuce in a large bowl. Crumble in feta and add olives. Season with salt and pepper and toss to combine.

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6

Plate Up

Divide pork and salad between plates and spoon over tomato dressing to serve.

Australians QuiteLike

Oregano Pork Chops with Greek Salad and Tomato Dressing

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami