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Mediterranean Boneless Pork Cops with Vegetables
Prep
15 mins
Cook
20 mins
Total
35 mins
 

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! Recipe from skinnytaste.com

Course: Dinners + Mains
Cuisine: American, Mediterranean
Keyword: American, Dinners + Mains, Mediterranean
Diet: Carnivore, Gluten Free, Keto, Low Carb, Paleo
Servings: 4
Calories: 509 kcal
Ingredients
  • 8 pork chops thin sliced, center cut, boneless
  • 3/4 tsp chicken seasoning (McCormick Montreal Chicken Seasoning)
  • 1 small zucchini ends trimmed off
  • 1 small yellow squash ends trimmed off
  • 1 cup grape tomatoes halved
  • 1 tbsp olive oil extra-virgin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 3 cloves garlic sliced thin
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/4 cup feta cheese crumbled
  • 1/2 large lemon juice & 1 tsp grated lemon rind
Instructions
  1. Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

  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)

  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.

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

  5. Transfer to a large work bowl and set aside.

  6. Reduce oven to 200°F.

  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.

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

  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.

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

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

Nutrition Facts
Mediterranean Boneless Pork Cops with Vegetables
Amount Per Serving
Calories 509 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 188mg63%
Sodium 516mg22%
Potassium 1270mg36%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 61g122%
Vitamin A 501IU10%
Vitamin C 23mg28%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.