Mediterranean Boneless Pork Chops With Julienned Vegetables Recipes

MEDITERRANEAN BONELESS PORK CHOPS WITH JULIENNED VEGETABLES

Steps:

• 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.

MEDITERRANEAN PORK CHOPS

Steps:

• Sprinkle chops with kosher salt and pepper; set aside.
• In a small bowl combine rosemary and garlic.
• Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
• Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes.
• Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160°F (make sure tip of thermometer does not touch bone).