Mediterranean Boneless Pork Chops with Julienned Vegetables
Savor the flavors of the Mediterranean with these Boneless Pork Chops accompanied by vibrant Julienned Vegetables, a perfect choice for a weeknight dinner! This dish features tender, thinly sliced boneless pork chops that are pan-seared to perfection and generously topped with sautéed summer squash, roasted tomatoes, a splash of zesty lemon juice, olives, and crumbled Feta cheese. Bursting with color and flavor, this meal is sure to delight your taste buds!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 16 oz 8 thin sliced center cut boneless pork chops
- 3/4 tsp of McCormick Montreal Chicken Seasoning
- 1 tablespoon extra virgin olive oil
- ¼ tsp Kosher salt and fresh cracked pepper
- ¼ teaspoon oregano
- 3 garlic cloves
- cooking spray
- 1/4 cup of pitted and sliced Kalamata olives
- 1/4 cup of crumbled Feta cheese
- fresh juice from 1/2 large lemon
- 1 tsp grated Lemon rind
- 1 small
- 1 cup halved grape tomatoes
- 1 small
Instructions
- 1
Begin by heating the oven to 450 degrees Fahrenheit. Season the pork chops generously with Montreal seasoning or any preferred seasoned salt you have on hand.
- 2
For the Julienned Zucchini and Yellow Squash: If you have a mandolin with a julienne attachment, use that. Alternatively, slice the zucchini into 1/8-inch thick rounds, then cut those rounds into 1/8-inch wide strips lengthwise. A spiralizer can also be employed for this task if available.
- 3
In a bowl, combine the tomatoes with 1/2 tablespoon of olive oil, a pinch of salt (1/8 teaspoon), pepper, and oregano. Arrange the tomatoes cut side facing up on a baking sheet that has been lightly coated with cooking spray; roast them in the oven for 10 minutes.
- 4
After 10 minutes, add the sliced garlic to the baking sheet and continue roasting for an additional 5 minutes to prevent the garlic from burning.
- 5
Once roasted, transfer the mixture to a large bowl and set it aside for later use.
- 6
Lower the oven temperature to 200°F.
- 7
In a spacious non-stick skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the zucchini, along with 1/8 teaspoon of salt, and sauté until they become tender, which should take about 5 minutes.
- 8
Once cooked, add the zucchini to the bowl with the tomatoes and keep it warm in the oven.
- 9
Working in two separate batches, lightly spray the skillet with cooking spray and sear half of the pork chops over medium-high heat for approximately 1 1/2 to 2 minutes on each side. Since the pork chops are thin, be cautious not to overcook them to avoid toughness. Once done, transfer them to a serving platter.
- 10
Retrieve the vegetables from the oven and mix them with Kalamata olives, the juice of a lemon, and the zest from the lemon.
- 11
Plate the vegetables over the pork chops and finish by sprinkling Feta cheese on top.