Ingredients
16ozpork chops,thin sliced, center cut, boneless
¾tspMcCormick Montreal Chicken Seasoning,25% Less Sodium
6ozsmall zucchini,ends trimmed off
6ozsmall yellow squash,ends trimmed off
1cupgrape tomatoes,halved
1tbspextra virgin olive oil
¼tspkosher salt and fresh cracked pepper
¼tsporegano
3clovesgarlic,sliced thin
cooking spray
¼cupKalamata olives,pitted and sliced
¼cupFeta cheese,crumbled
½large fresh lemon juice
1tsplemon rind,grated
Preparation
Preheat oven to 450 degrees F. Season the pork chops with Montreal seasoning or other desired seasoning.
Use a mandolin fitted with a julienne blade, or slice the zucchini into ⅛-inch thick slices. Cut the slices lengthwise into ⅛-inch thick strips or use a spiralizer.
Toss the tomatoes with ½ tablespoon of the olive oil, ⅛ teaspoon 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. Transfer to a large work bowl and set aside.
Reduce oven to 200 degrees F.
Heat a large non-stick skillet over medium-high heat, add the remaining ½ tablespoon of olive oil and zucchini with ⅛ teaspoon salt and sauté until tender for 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 pork chops on medium-high heat for about 1½ to 2 minutes on each side. Do not overcook. 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.
