Description

Mediterranean Boneless Pork Chops with Julienned Vegetables made with pan seared boneless pork, sauteed summer squash, tomatoes, lemon, olives and Feta cheese.

Yield: –+Servings | Serving Size: 2chops, 3/4c veggies

Ingredients

16oz8 thin sliced center cut boneless pork chops

3/4tspof McCormick Montreal Chicken Seasoning, 25% Less Sodium

1small, 6 oz zucchini, ends trimmed off

1small, 6 oz yellow squash, ends trimmed off

1cuphalved grape tomatoes

1tablespoonextra virgin olive oil

¼tspKosher salt and fresh cracked pepper

¼teaspoonoregano

3garlic cloves, sliced thin

cooking spray

1/4cupof pitted and sliced Kalamata olives

1/4cupof crumbled Feta cheese

fresh juice from 1/2 large lemon

1tspgrated Lemon rind

Instructions

• Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

• To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips. (Or you can use a spiralizer)

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 (this will prevent the garlic from burning).

Transfer to a large work 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 the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. 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.

Last Step:

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Nutrition

Serving: 2chops, 3/4c veggies, Calories: 230kcal, Carbohydrates: 9g, Protein: 28g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 502mg, Fiber: 2g, Sugar: 2g