Mediterranean Boneless Pork Chops with Summer Veggies
Mediterranean Boneless Pork Chops with Summer Veggies
INGREDIENTS
Pork Seasoning ¾ teaspoon
Zucchini, ends trimmed off 6 oz.
Yellow Squash, ends trimmed off 6 oz.
Grape Tomatoes, halved 1 cup
Extra Virgin Olive Oil 1 tablespoon
Kosher Salt as needed
Black Pepper, freshly ground as needed
Fresh Oregano ¼ teaspoon
Garlic Cloves, sliced thin 3 cloves
Cooking Spray as needed
Kalamata Olives, pitted and sliced ¼ cup
Feta Cheese, crumbled ¼ cup
Lemon Juice, freshly squeezed ½ lemon
Lemon Rind, grated 1 teaspoon
LET'S GET COOKING!
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.