Here’s another delicious option adapted from the wonderful Melissa D’Arabian
I have this one tagged as a summer recipe BUT there were some pretty nice looking zucc’s at the grocery store this week so I decided to whip up this meal.
I modified this one by eliminating most of the canola oil, the olive oil, and swapping out regular feta for reduced-fat feta cheese.
The pork chops were perfectly seasoned and the zucchini tomato mixture was light, fresh, and yummy 🙂 Enjoy!
Prep: 10 minutes Cook: 15 minutes Serves: 4
-1 tsp dried oregano
-1/2 tsp dried thyme
-1/2 tsp smoked paprika
-3/4 tsp salt
-1/2 tsp black pepper
-4 1/2in lean bone-in pork chops
-1 tsp canola oil
-2 medium zucchini, skin on, halved lengthwise and chopped into 1/2in sized pieces
-1/4 tsp salt
-2tbsp of finely chopped fresh parsley
-1 large tomato, finely chopped
-1 1/2 tbsp lemon juice
-1/3 c crumbled reduced-fat feta cheese
1. Prepare the veggies – chop the zucchini, tomato, and parsley. Add the tomato to a medium-sized serving bowl and set the zucchini and parsley aside.
2. Heat a non-stick skillet over medium-high heat. While that is heating, add the oregano, thyme, paprika, salt, and pepper to a small bowl and mix. Season each of the pork chops evenly on both sides with the spice mixture. Add the canola oil and pork chops to the pan. Cook 2-3 minutes on each side, or until the chops are nicely browned. Remove the pork from the pan, set aside and keep warm.
3. Turn the heat down to medium. Add the zucchini to the skillet and sprinkle with the remaining salt. Cook, stirring occasionally until the zucchini softens and begins to brown. Stir in the parsley and transfer to the bowl with the tomatoes. Add the lemon juice and feta cheese, mix well.
4. Serve with the pork chops and enjoy!
Nutrition: 1 pork chop and 1/4 of the zucchini mixture
I highly recommend this one! Let me know if you try it! Enjoy!
Thanks for stopping by!