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Mediterranean Pork Chop image
Mediterranean Pork Chop

Source: National Pork Board

Where to Buy
PREP TIME

15 mins

COOK TIME

30 mins

SERVING SIZE

4

Mediterranean Pork Chop image

What You’ll Need

  • 1-pint grape tomatoes (halved)
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • 1 teaspoon dried thyme
  • cooking spray
  • 8 center cut Prairie Fresh® boneless pork chops (thin sliced, ½ -inch)
  • 1 tablespoon Greek seasoning blend
  • 12 ounces zucchini spirals (and yellow squash veggie spirals)
  • 1 pinch salt
  • 1 pinch black pepper
  • ¼ cup kalamata olives (pitted and sliced)
  • ¼ cup garbanzo beans (rinsed and drained)
  • ¼ cup crumbled feta
  • ½ lemon (juiced)
  • 1 teaspoon lemon zest
  • ¼ cup chopped parsley

Directions

Preheat oven to 250°F.
In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool.
Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1 1/2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest.
While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Saute until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
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