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
Yield: 4 Servings
Ingredients: 16 oz 8 thin sliced center cut boneless pork chops; 3/4 tsp of McCormick Montreal Chicken Seasoning; 1 small; 1 small; 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; 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

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5.0

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 Servings
Calories
230 kcal
Course
Dinner
Cuisine
Mediterranean

Mediterranean Boneless Pork Chops with Julienned Vegetables

Iris Warren

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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!

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Serving 2chops, 3/4c veggies Calories 230kcal (12%) Carbohydrates 9g (3%) Protein 28g (56%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 502mg (21%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	2chops, 3/4c veggies
Calories	230kcal	12%
Carbohydrates	9g	3%
Protein	28g	56%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	72mg	24%
Sodium	502mg	21%
Fiber	2g	8%
Sugar	2g	4%