| Prep Time | 10 min |
| Cook Time | 20-25 min |
| Servings |
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Ingredients
- 16 oz thin sliced center cut boneless pork chops About 8
- 3/4 tsp McCormick Montreal Chicken Seasoning 25% less sodium
- 1 zucchini ends trimmed off
- 1 yellow squash ends trimmed off
- 1 cup grape tomatoes halved
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 3 cloves garlic sliced thin
- cooking spray
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup crumbled feta cheese
- lemon juice
- 1 tsp lemon rind grated
Ingredients
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Instructions
- Preheat oven to 450 degrees. Season the pork with Montreal seasoning
- Julienne the zucchini and yellow squash (slice into 1/8-inch thick slices, cut slices lengthwise into 1/8-inch thick strips)
- Toss tomatoes with 1/2 Tbsp of olive oil, 1/8 tsp salt, pepper, and oregano. Place cut side up on lightly sprayed baking sheet, roast for 10 minutes
- Add sliced garlic to baking sheet, roast for another 5 minutes. Transfer to a bowl and set aside. Reduce oven heat to 200
- Heat large non-stick skillet over med-high heat, add 1/2 Tbsp olive oil, zucchini, 1/8 tsp salt, saute until tender (~5 min). Add to bowl with tomatoes, keep warm
- Spray cooking spray on skillet, cook pork chops over med-high heat for 1.5-2 min on each side. Set aside on platter
- Toss olives, lemon juice, and lemon rind with the vegetables. Serve vegetables over pork chops, top with feta cheese
Recipe Notes
Approx. Nutrition Facts per serving (2 pork chops): 230 calories, 28 grams protein, 9 grams carbohydrates
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