Servings: 4
Ingredients
- 1 pt grape tomatoes halved
- 1 tsp olive oil
- 1/4 tsp kosher salt
- cooking spray
- 8 center cut 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
- 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.
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