Mediterranean Pork Chops
These Mediterranean-spiced pork chops will be your new favorite go-to meal! Paired with a variety of veggies like zoodles and tomatoes, you get a protein & fiber punch from this dish.
Persons
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 Pint Grape Tomatoes, halved
- 1 tsp. Olive Oil
- 1/4 tsp. Kosher Salt
- 1 tsp. Dried Thyme
- Cooking Spray
- 8 Center Cut Boneless Pork Chops, thin sliced, 1/2-inch
- 1 Tbsp. Greek Seasoning Blend
- 12 Oz. Zucchini Spirals (and yellow squash veggie spirals)
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 1/4 Cup Kalamata Olives, pitted and sliced
- 1/4 Cup Garbanzo Beans, rinsed and drained
- 1/4 Cup Crumbled Feta
- 1/2 Lemon, juiced
- 1 tsp. Lemon Zest
- 1/4 Cup Chopped Parsley
Instructions
Oven Directions
- Preheat oven to 450°F.
- In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool.
- Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest.
- While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Sauté until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
AirFryer Directions
- In a bowl, toss tomatoes with olive oil. Season with salt, pepper, and thyme. Set your air fryer to 375°F. Air-fry, tossing once after 8 minutes. Add the zucchini spirals and cook for an additional 5 minutes or until tomatoes are blistered. Set aside.
- Season the pork chops with Greek seasoning. Spray air fryer basket with cooking spray and cook pork chops at 375°F until 145°F internal temperature. About 8 to 10 minutes. Set aside on a platter to rest. Meanwhile in a medium bowl, add kalamata olives, garbanzo beans, feta cheese, lemon juice, lemon zest and chopped parsley to the roasted tomato-zucchini mixture, toss to combine. Serve with pork chops.
Notes
This recipe was created in partnership with our friends and farmers at the National Pork Board.
