Mediterranean Skillet Pork Chops Recipe: A Cooking Technique Makes Them Super Juicy by 30Seconds Food

Mediterranean Skillet Pork Chops Recipe: A Cooking Technique Makes Them Super Juicy

Pork chops are at the top of many people's weekly recipe rotation. And for good reason. Pork chops are simple to prepare, easy to cook and so versatile. Pork chops can be fried, pan-seared, grilled, baked and broiled. These Mediterranean pork chops are cooked in a skillet after being marinated. They're a quick and easy dinner not lacking in juiciness or flavor.

The boneless pork chops are marinated in olive oil, fresh lemon juice, dried oregano, lemon zest and garlic. (You'll save a little of the marinade for later.) The pork can marinate for as little as two hours, but try to let them soak in the tasty marinade as long as you can. The pork chops go straight from the marinade into a hot skillet to cook. The secret in this recipe for juicy chops is turning off the heat, covering the pan and letting the residual heat finish the cooking. This technique takes out the fear of overcooking and lets the chops soak up the pan juices. Delish! To serve, drizzle with the saved marinade and fresh parsley. 

These juicy Mediterranean pork chops are delicious with an arugula salad or your favorite side dishes

Cuisine: Mediterranean / American
Prep Time: 5 minutes plus 2 hours to marinate 
Cook Time: 10 minutes
Total Time: 15 minutes plus time to marinate 
Servings: 4


  • 4 boneless pork chops
  • fresh chopped parsley, for garnish


  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • 2 cloves garlic, minced

Here's how to make it: 

  1. Stir together the marinade ingredients in a bowl. Season with salt and black pepper. Put the pork chops and about 3 tablespoons of the marinade into a food storage bag. (Reserve the remaining marinade for serving.) Seal and marinate at least 2 hours and up to overnight. 
  2. When ready to cook, heat a pan over medium-high heat. Add the pork chops and cook about 2 minutes per side or until golden. Turn off the heat and cover the pan. Let the residual heat in the pan finish cooking the pork chops, about 3 to 5 minutes depending on thickness. (Pork is done at 145 degrees F internal temperature.)
  3. Drizzle the remaining marinade and chopped parsley over the chops before serving. 

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Donna John
Yum! Delicious recipe. This marinade is great with chicken, too.
Elisa Schmitz
Mmm! I'm such a fan of Mediterranean flavors and the Mediterranean diet. Thank you for the awesome recipe!
How thick would you suggest the chops be? I cut my own, off a boneless loin, when they're on sale. 🙃. Thanks!
Donna John
I like mine about 1 inch thick, but some people prefer thinner chops. Love that you cut your own! Great idea.
Thanks Donna John ! I just happen to have some 1" thick chops in the freezer. Decided to start cutting my own years ago, after noticing the HUGE price discrepancy. A few years back boneless loin was $ 1.70/# on sale. The chops were $ 4+/#, less than half price. It just made sense to me. Must be the Scot in me! 😊

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