Greek Pork Chops with Zucchini and Feta
FOR THE PORK CHOPS
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ½- to ¾-inch-thick lean bone-in pork rib chops
1 tablespoon canola oil
FOR THE ZUCCHINI
2 medium zucchini, halved lengthwise and sliced crosswise into ¼-inch-thick pieces
¼ teaspoon kosher salt
2 tablespoons finely chopped fresh parsley
(basil, mint, or oregano is great, too)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of ½ lemon
¼ cup finely crumbled feta cheese (about 2 ounces)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon sweet paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ½- to ¾-inch-thick lean bone-in pork rib chops
1 tablespoon canola oil
FOR THE ZUCCHINI
2 medium zucchini, halved lengthwise and sliced crosswise into ¼-inch-thick pieces
¼ teaspoon kosher salt
2 tablespoons finely chopped fresh parsley
(basil, mint, or oregano is great, too)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of ½ lemon
¼ cup finely crumbled feta cheese (about 2 ounces)
Instructions:
Try this recipe from the Beef, Pork & Lamb chapter of Melissa’s “Supermarket Healthy” cookbook. To learn more about the cookbook, get a sneak peek and order, click here.
To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside.
To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
Divide the zucchini among 4 plates and serve with the pork chops.
PER SERVING: Calories 252 / Protein 28g / Dietary Fiber 2g / Sugars 3g / Total Fat 13g
Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.