RECIPE:Mediterranean Boneless Pork Chops with Summer Veggies
- Prep Time: 15 minutes
- Cook time: Less than 30 mins
Serves 8
Ingredients
Pork Seasoning¾ teaspoon
Zucchini, ends trimmed off6 oz.
Yellow Squash, ends trimmed off6 oz.
Grape Tomatoes, halved1 cup
Extra Virgin Olive Oil1 tablespoon
Kosher Saltas needed
Black Pepper, freshly groundas needed
Fresh Oregano¼ teaspoon
Garlic Cloves, sliced thin3 cloves
Cooking Sprayas needed
Kalamata Olives, pitted and sliced¼ cup
Feta Cheese, crumbled¼ cup
Lemon Juice, freshly squeezed½ lemon
Lemon Rind, grated1 teaspoon
Cooking directions
Preheat the oven to 450°F. Season the pork chops with pork seasoning.
Slice the zucchini into 1/8-inch-thick slices. Cut the slices lengthwise into 1/8-inch-thick strips.
Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes.
Add sliced garlic and roast for another 5 minutes.
Transfer to a large bowl and set aside.
Reduce oven to 200°F.
Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes.
Add to bowl with tomatoes and place in the warm oven.
Working in two batches, spray the skillet with cooking spray and cook half of the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. Set aside on a platter.
Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind.
Serve the vegetables over the pork chops and top with Feta cheese.