This is another new recipe and this one is a keeper. There is a bit of prep work, but it can be done in advance and so easy to put together once done. It’s light and a perfect dinner for a warm evening. I served this with Parmesan cous cous (from a box). (The photos below are this recipe halved.)
Recipe – serves 4
Mediterranean Pork Chops
8 thin sliced or 4 center cut boneless pork chops
3/4 t McCormick Montreal Chicken Seasoning
1 small zucchini
1 small yellow squash
1 cup halved grape tomatoes
1 T olive oil
1/4 t salt and fresh cracked pepper
1 t oregano
3 garlic cloves, diced
1/2 cup pitted and sliced Kalamata olives
1/2 cup crumbled Feta cheese
fresh juice from 1 large lemon
1 t grated lemon zest
Preheat oven to 450 degrees F. Season the pork chops with Montreal seasoning.
To julienne the zucchini and yellow squash, use a mandolin fitted with a julienne blade or cut into 1/8″ slices.
Toss the tomatoes with 1/2 T olive oil, 1/8 t salt, pepper and oregano. Place tomatoes, cut side up, on a baking sheet lined with parchment paper and roast for 10 minutes. Add garlic and roast for another 5 minutes.
Transfer to an oven safe bowl and set aside. Reduce oven temperature to 200 degrees F.
Heat a large nonstick skillet over medium-high heat. Add remaining 1/2 T olive oil. When shimmering, add zucchini and yellow squash with 1/8 t salt and sauté until tender, but not browned, 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 2 minutes per side or 3-5minutes per side if using thicker chops.
Remove the vegetables from the oven and toss with Kalamata olives, lemon juice and zest.
Serve the vegetable over the pork chops and top with Feta cheese.