Jul 16, 2014

Mediterranean Boneless Pork Chops



Talk about a delicious weeknight summer meal! These thin and lean thin pork chops are pan seared and served topped with julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!


And it's hard to believe how light this is! One serving is two thin chops with a generous amount of vegetables on top for only 230 calories (or 6 Weight Watcher Points) I had to actually double check that to see if I was wrong because it sounded too good to be true. If you have a spiralizer, you can use that instead of a mandolin to cut the zucchini and squash.




Mediterranean Boneless Pork Chops
Skinnytaste.com
Servings: 4 • Size: 2 chops, 3/4 c veggies • Points+: 6 pt • Smart Points: 6
Calories: 230 • Fat: 9 g • Carb: 9 g • Fiber: 2 g • Protein: 28 g • Sugar: 2 g
Sodium: 502 mg • Cholest: 72 mg

Ingredients:

  • 16 oz (8) thin sliced center cut boneless pork chops
  • 3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes 
  • 1 tablespoon extra virgin olive oil 
  • ¼ tsp Kosher salt and fresh cracked pepper
  • ¼ teaspoon oregano
  • 3 garlic cloves, sliced thin
  • cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  •  fresh juice from 1/2 large lemon
  • 1 tsp grated Lemon rind

Directions:

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips. 



Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano.  Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.


Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side.  The pork chops are thin so you don’t want to over cook them or they will be tough.  Set aside on a platter.


Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind.  Serve the vegetables over the pork chops and top with Feta cheese.

36 comments :

  1. This looks AMAZING, but I hate turning my oven on this time of year. Is there any other way to "roast" the tomatoes?

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    1. You can saute them instead before cooking the zucchini

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    2. I put veggies on my electric health grill.

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    3. Saute them in chicken broth, so you don't add any more fats!

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  2. this looks amazing! a quick questioni had about the pork chops, did you slice them yourself or were you able to find them ready to go in 2 oz portions?

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    1. They come thin sliced, 8 in a pack. If you can't find them, you can use thicker ones and serve it with 1 chop each.

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  3. These pork chops are delicious! I used Roasted Garlic and Bell Pepper Seasoning and Tomato and Basil Feta Cheese. Yummy! I've enjoyed many of your recipes. Thanks!

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  4. This looks fantastic! The addition of lemon juice and oregano sounds brilliant! x

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  5. Looks perfect for this weather we are having, light and flavorful

    now, I have a quick question for you. I am having a horrible time using the Paderno to spiralize carrots. No problem for zucchini, sweet potatoes, cucumber, but carrots? A royal mess. I get tiny little curls but never long strands - do you have a trick to sticking the carrot to the blade face? Do you stick it sideways?

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    Replies
    1. The carrots need to be thick, or it won't work. The ones in the supermarket are usually too thin, you have to get one from the farmer's market which are thicker in diameter.

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  6. I have to say -- buying a spiralizer is one of the best investments I've made when it comes to kitchen gadgets :-) Looks amazing, as usual!

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  7. Looks great Gina but since I don't eat meat I will try this with eggplant. I got my Oxo mandolin yesterday and I am already in LOVE with it. I actually asked myself how I lived without one all these years. I am getting some eggplant today just to make your eggplant lasagne roll ups. I can't wait!! Will have to try this dish next!!
    Thank you for the recommendation of the Oxo! Worth every penny. I also bought my spiralizer thanks to you! I was told yesterday that I have too many kitchen gadgets. Is that even possible? :-)

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    1. Great, yes I might have the same problem : )

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  8. Like all of your food, this looks great. I grew up eating these thin pork chops and I know they can be tricky (especially easy to get too much salt on them). Great recipe!

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    Replies
    1. It's all about the timing! I love pork chops, and this was wonderful!

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  9. Just made this for dinner and it's delicious! So light and tasteful!! My husband loved it too! He just said "this is so good!" He also said it was the prettiest dinner I've made in a while! Thanks for sharing!

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  10. Have to say I just stumbled upon Skinnytaste.com and it's 2 for 2 on great recipes! Made this tonight...followed it to the letter... loved it! Thank you...my ever-expanding butt and I are very happy to have found ths site.

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  11. Hi Gina. Can you send a photo of the mandolin with the julienne attachmentI live in Ontario. Does anyone know where I can buy the spiral thing or something that makes veggies look like this :). I would love to make the zucchini pasta

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  12. Could you cut a pork roast thin and use it instead of pork chops? I have a roast.

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  13. I'd like to say that I made this, but I ended up making so many changes that it was only sort of this. It was good though! I bought some pork chops on sale, and didn't realize until I got home they were sirloin chops, and the internet said they were too tough to pan sear. So I braised them in orange, lemon, and baslamic vinegar with some chicken stock and a chopped onion. I took them out once they were done and reduced the liquid to make a sauce. Then I cooked the zucchini in the sauce and added the olives and roasted tomatoes, and returned the chops to the pan. I tossed some feta in and served! Delish!

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  14. I had just purchased zucchini and yelliw squash at the Farmer's market, but didn't pork, so I used slices of boneless chicken breast. Delicious!! Love my new b-day Paderno gift! (My husband listened to you!) Thanks for all the fantastic recipes, Gina!

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  15. 230 calories!!!!! That is awesome!

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  16. I made this for lunch today and it tasted awesome! I do have a question, GIna? How do you prevent the zucchini and squash from overcooking? I took them out of the skillet when they were crisp-tender, and I skipped the oven step. They lost their brightness and got a little mushy. Tips??

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  17. I made this for dinner and it was delicious!
    Grilled the pork on the BBQ though..and subbed the yellow squash for yellow peppers because I didn't have the yellow squash...only the green..
    I love meals like this..
    Your chicken Milanese with tomato salad on top is one of my all time faves..this is along the same line♥

    Thank you..these meals are treats for me:)

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  18. I made these last night and they were delicious! Thank you for the recipe!

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  20. This was a delightful, flavorful summer recipe!! Thank you!!

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  21. This will be on regular rotation in my house now. SOO good!

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  22. These were really yummy! I don't eat dairy products, so I replaced the feta with capers, to still get that salty taste. Yum!

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  23. This was so good Gina - my husband said to make sure I didnt lose this recipe because it was definitely a keeper and one of his favorites. Love ur site.

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  24. I made this tonight it was so good. I am pinning it for the future. I left out the olives because I don't like them and it was still great!

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  25. I made this the other day and it was great! The only changes that I made were to brine the thin boneless pork chop for a bit because I was afraid that I would dry it out (my fear!) and I also added a bit of oregano and garlic powder to the pork as well. Otherwise, it was great AND boyfriend really liked it too! Gina - been making some of your recipes over the past year and have not had one that I don't like. Thank you!

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