Mediterranean Boneless Pork Chops with Julienned Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 Servings
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Calories
230 kcal
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Course
Dinner
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Cuisine
Mediterranean
Mediterranean Boneless Pork Chops with Julienned Vegetables
Description
This recipe starts by seasoning thin boneless pork chops before roasting grape tomatoes and sliced garlic until slightly caramelized. Meanwhile, julienned zucchini and yellow squash are lightly sautéed until tender. The vegetables are combined and kept warm while the pork chops are cooked. The addition of kalamata olives, feta cheese, and fresh lemon juice and zest adds briny, creamy, and citrus notes that complement the pork’s mild flavor.
The preparation includes roasting and sautéing techniques that create tender, flavorful components: roasted tomatoes and garlic add sweetness and depth, while the sautéed squash maintain tender texture. The pork chops are cooked briefly and accompanied by the mixed vegetables, creating a well-rounded plate typical of Mediterranean cuisine.
This dish works well as a main course for a wholesome dinner, combining lean protein with a variety of Mediterranean-inspired vegetable flavors and textures.
Ingredients
- 16 oz pork chops 8, thin sliced, center cut, boneless
- 3/4 tsp Montreal chicken seasoning 25% Less Sodium, McCormick brand
- 1 small (6 oz zucchini, ends trimmed off)
- 1 small (6 oz yellow squash, ends trimmed off)
- 1 cup grape tomato halved
- 1 tablespoon extra virgin olive oil
- ¼ tsp kosher salt fresh cracked
- ¼ tsp black pepper fresh cracked
- ¼ teaspoon oregano
- 3 garlic sliced thin, cloves
- cooking spray
- 1/4 cup kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled
- lemon juice from 1/2 large, fresh
- 1 tsp lemon rind grated
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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