Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad

Name: Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 4 pieces Zucchini (4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces); ¼ cup Sun-dried Tomatoes (1/4 cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided); 1 piece Shallots (1 shallot, sliced thin); 2 ½ tsp Kosher Salt (2 1/2 teaspoons kosher salt, divided); 2 cloves Garlic (2 garlic cloves, sliced thin); 1 ¼ tsp Black Pepper (1 1/4 teaspoons pepper); 4 pieces Pork Chops (4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed); 2 tsp Lemon (2 teaspoons grated lemon zest plus 1 teaspoon juice); 2 tsp Dried Oregano (2 teaspoons dried oregano); 2 oz Feta Cheese (2 ounces feta cheese, crumbled (½ cup)); 2 tbsp Oregano (2 tablespoons fresh oregano leaves)

Pan-seared Greek-spiced boneless pork chops are served with a warm salad of sautéed zucchini, sun-dried tomatoes, and crumbled feta.

30 minGreek

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Steps

1Cook zucchini, 2 tablespoons tomato oil, shallot, 1 teaspoon salt, garlic, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until zucchini is just tender and lightly browned, 10 to 12 minutes. Transfer to serving bowl. Set aside.
2Pat pork dry with paper towels and sprinkle with lemon zest, dried oregano, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper, pressing to adhere. Heat remaining 1 tablespoon tomato oil in now-empty skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 10 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
3Add feta, fresh oregano, sun-dried tomatoes, and lemon juice to zucchini mixture and stir to combine. Slice pork and serve with zucchini.