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Mediterranean Pork Chop
Source: National Pork Board
What You’ll Need
1 pint grape tomatoes (halved)
1 teaspoon olive oil
1/4 teaspoon kosher salt
1 teaspoon dried thyme
8 center cut Prairie Fresh® boneless pork chops (thin sliced, 1/2-inch)
1 tablespoon Greek seasoning blend
12 ounces zucchini spirals (and yellow squash veggie spirals)
1 pinch salt
1 pinch black pepper
1/4 cup kalamata olives (pitted and sliced)
1/4 cup garbanzo beans (rinsed and drained)
1/4 cup crumbled feta
1/2 lemon (juiced)
1 teaspoon lemon zest
1/4 cup chopped parsley
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.