This easy one pan recipe features juicy pork chops served with roast vegetables and feta cheese. A delicious, hassle-free dinner!
The recipe is adapted from one on the Delicious magazine website that a good friend has raved about for a long time. It's one of their go-to recipes that he's tweaked a bit, that we'd never tried...until now!
I tweaked it a tiny bit more and love it. The combination of juicy pork, caramelised vegetables, and tangy feta will quickly become a household favourite!
It's a perfect recipe to serve as a hearty weeknight dinner or a simple yet impressive meal for guests.
Tips
- Vegetarian option – replace the pork chops with marinated tofu or halloumi cheese.
- Dairy-free option – leave out the feta or replace it with a dairy-free cheese alternative.
- Herbs and spices – try seasoning with fresh rosemary or thyme for a Mediterranean touch. For a smoky flavour, sprinkle paprika or chilli flakes over the vegetables.
- Additional ingredients – cherry tomatoes or butternut squash will add additional colour to the mix.
- This pork chops with roast vegetables and feta recipe is easily adapted if you’re cooking for 1 or up to 4 people. Use a large roasting tin if doubling the recipe.
Frequently Asked Questions
Bone-in pork chops are recommended for added flavour and moisture. However, boneless chops will work as well; just adjust the cooking time.
Searing the pork chops before roasting helps lock in juices.
Yes - you can roast the vegetables ahead and reheat them before serving. Cook the pork chops fresh for the best results.
Sweet potatoes and mushrooms are great alternatives or additions to the vegetable mix.
Absolutely - try goat cheese, ricotta salata, or even grated parmesan for a different flavour profile.
Keep cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
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HOW TO MAKE THESE PORK CHOPS WITH ROAST VEGETABLES AND FETA
Ingredients
- 350g baby potatoes, halved or cut into thirds, depending on their size
- 1 courgette (approx. 190g), quartered lengthways, deseeded then sliced into 3cm pieces, on the diagonal
- 2 carrots (approx. 150g), peeled and sliced into 1.5cm pieces, on the diagonal
- half a red pepper (approx. 80g), deseeded and cut into 6 pieces
- 3 tbsp olive oil, plus extra for the chops
- 1.5 tbsp cumin seeds
- 1.5 tsp dried oregano
- 0.5 tsp fine sea salt, plus extra for the chops
- 0.25 tsp freshly ground black pepper, plus extra for the chops
- 2 thick-cut, bone-in pork chops (weighing 250g to 300g each)
- 100g feta, crumbled
- lemon wedges, to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes, courgettes, carrots and peppers in a medium roasting tin. Drizzle the vegetables with the oil, then sprinkle with the cumin seeds, dried oregano, salt and pepper. Toss everything together to coat, then roast for 25 minutes. Remove the pork chops from the fridge and place them on a plate.
- After the vegetables have been roasting for 10 minutes, put a large frying pan onto a high heat. Lightly oil both sides of the chops and season them with salt and pepper. Once the frying pan is hot, sear the fat on the chops for 2 minutes, until you get a nice colour on them. Then sear the chops for 2 minutes on each side. Set the chops aside on a plate or tray to rest while the vegetables are roasting.
- After 25 minutes of the vegetables roasting, remove them from the oven and toss them. Place the chops on top of the vegetables, drizzle over the resting juices, then sprinkle over the crumbled feta.
- Return the vegetables and chops to the oven and cook for 15 minutes until the pork is golden and cooked through. Serve with the lemon wedges for squeezing.
Serving Suggestions
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Pork Chops with Roast Vegetables and Feta
Ingredients
- 350 g (12.3 oz) baby potatoes halved or cut into thirds, depending on their size
- 1 courgette (approx. 190g) quartered lengthways, deseeded then sliced into 3cm pieces, on the diagonal
- 2 carrots (approx. 150g) peeled and sliced into 1.5cm pieces, on the diagonal
- half a red pepper (approx. 80g) deseeded and cut into 6 pieces
- 3 tbsp olive oil plus extra for the chops
- 1.5 tbsp cumin seeds
- 1.5 tsp dried oregano
- 0.5 tsp fine sea salt plus extra for the chops
- 0.25 tsp freshly ground black pepper plus extra for the chops
- 2 thick-cut bone-in pork chops (weighing 250g to 300g each)
- 100 g (3.5 oz) feta crumbled
- lemon wedges to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes, courgettes, carrots and peppers in a medium roasting tin. Drizzle the vegetables with the oil, then sprinkle with the cumin seeds, dried oregano, salt and pepper. Toss everything together to coat, then roast for 25 minutes. Remove the pork chops from the fridge and place them on a plate.
- After the vegetables have been roasting for 10 minutes, put a large frying pan onto a high heat. Lightly oil both sides of the chops and season them with salt and pepper. Once the frying pan is hot, sear the fat on the chops for 2 minutes, until you get a nice colour on them. Then sear the chops for 2 minutes on each side. Set the chops aside on a plate or tray to rest while the vegetables are roasting.
- After 25 minutes of the vegetables roasting, remove them from the oven and toss them. Place the chops on top of the vegetables, drizzle over the resting juices, then sprinkle over the crumbled feta.
- Return the vegetables and chops to the oven and cook for 15 minutes until the pork is golden and cooked through. Serve with the lemon wedges for squeezing.
Notes
- Vegetarian option – replace the pork chops with marinated tofu or halloumi cheese.
- Dairy-free option – leave out the feta or replace it with a dairy-free cheese alternative.
- Herbs and spices – try seasoning with fresh rosemary or thyme for a Mediterranean touch. For a smoky flavour, sprinkle paprika or chilli flakes over the vegetables.
- Additional ingredients – cherry tomatoes or butternut squash will add additional colour to the mix.
- This pork chops with roast vegetables and feta recipe is easily adapted if you’re cooking for 1 or up to 4 people. Use a large roasting tin if doubling the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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