Mediterranean Boneless Pork Chops with Julienned Vegetables

Name: Mediterranean Boneless Pork Chops with Julienned Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 16 oz 8 thin sliced center cut boneless pork chops; 3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium); 1 small (6 oz zucchini, ends trimmed off); 1 small (6 oz yellow squash, ends trimmed off); 1 cup halved grape tomatoes; 1 tablespoon extra virgin olive oil; ¼ tsp Kosher salt and fresh cracked pepper; ¼ teaspoon oregano; 3 garlic cloves (sliced thin); 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

11 steps

Prep:15minCook:20min

Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!

Updated at: Thu, 17 Aug 2023 04:49:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories317.6 kcal (16%)

Total Fat17.8 g (25%)

Carbs8.2 g (3%)

Sugars3.4 g (4%)

Protein32.6 g (65%)

Sodium465.9 mg (23%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16 ozboneless pork chops

8 thin sliced, center cut

¾ tspChicken Seasoning

Montreal, 25% Less Sodium

1 x 6 ozzucchini

small, ends trimmed off

1 x 6 ozyellow squash

small, ends trimmed off

1 cupgrape tomatoes

halved

1 tablespoonextra virgin olive oil

¼ tspKosher salt

pepper

fresh cracked

¼ teaspoonoregano

3garlic cloves

sliced thin

cooking spray

¼ cupKalamata olives

pitted and sliced

¼ cupFeta cheese

crumbled

0.5lemon

fresh juice from, large

1 tsplemon rind

grated

Instructions

Step 1

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

Step 2

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)

Step 3

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.

Step 4

Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning).

Step 5

Transfer to a large work bowl and set aside.

Step 6

Reduce oven to 200°F.

Step 7

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.

Step 8

Add to bowl with tomatoes and place in the warm oven.

Step 9

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.

Step 10

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind.

Step 11

Serve the vegetables over the pork chops and top with Feta cheese.

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