Greek Pork Chops With Zucchini And Feta
Prep Time:
Cook Time:
Servings:
Ingredients
  • 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
  • 2 medium zucchini, halved lengthwise and sliced crosswise in to ¼-inch-thick pieces
  • ¼ teaspoon kosher salt
  • 2 tablespoon 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)
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Divide the zucchini among 4 plates and serve with the pork chops.