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Mediterranean Boneless Pork Chops with Summer Veggies

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Mediterranean Boneless Pork Chops with Summer Vegetables is made with thin sliced boneless pork chops topped with sauteed summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!
Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!

Mediterranean Boneless Pork Chops with Summer Veggies

I love this summer dish!! It’s so flavorful and easy to make, and the best part, the servings are generous! If you don’t eat pork you can make this with chicken.

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!

If you have a spiralizer, you can use that instead of a mandolin to cut the zucchini and squash. You can also use chicken cutlets in place of the pork.

Mediterranean Boneless Pork Chops with Julienned Vegetables

5 from 22 votes
Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!
Course: Dinner
Cuisine: Mediterranean
Mediterranean Boneless Pork Chops with Julienned Vegetables, a delicious, weeknight meal! Made with pan seared thin sliced boneless pork chops and served topped with sauteed julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 4 Servings
Serving Size: 2 chops, 3/4c veggies


  • 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


  • 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. (Or you can use a spiralizer)
  • 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.

Last Step:

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Serving: 2 chops, 3/4c veggies, Calories: 230 kcal, Carbohydrates: 9 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 72 mg, Sodium: 502 mg, Fiber: 2 g, Sugar: 2 g


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82 comments on “Mediterranean Boneless Pork Chops with Summer Veggies”

  1. This is an excellent recipe. So delicious and fresh tasting. My spouse who is not a fan of vegetables even raved about how good the “salad” tasted.

  2. Love this recipe. I don’t like lemon on my food so I did not include it. Excellent meal. I lose a lot of weight with this recipe. I put the correct portions in plastic containers and have them for dinner I find that sometimes I don’t finish the entire portion at one time. I can finish the rest as a snack without added calories

  3. Love your recipes. What spiralizer do you recommend that is available now in Seotember 2021? Thank you for all your delicious recipes.

  4. This recipe was amazing. Used my own salt seasoning, the Denali blend from Alaska seasoning company for the pork chops. This was a light and refreshing meal and the feta cheese hits the spot.

  5. Just made this and WOW! Such a fresh new take on pork chops. The veggies are to die for, and the pork chops are perfect – simple and delicious. I added some diced red onion to the zucchini sauté. So yummy 😋 

  6. This recipe looks delicious. I’m going to try it. I first found you on Facebook, but I’m rarely on there anymore. Glad your website is here. Send me emails, please.

  7. LOVED this, so did hubby and 2 teens. In fact, my 18 year old asked if there was any “fake noodles” leftover for her lunch tomorrow! I omitted olives because I don’t like them-husband asked for me to have them on the side for next time. I cooked the pork in my sous vide because I always tend to over cook my pork. Will be making this again soon!!

  8. WOW!!!! This recipe is amazing! I didn’t have the highest expectations because I’ve never had great success with pork, but this recipe helped me achieve pork perfection! The Mediterranean topping was just genius and delicious, I think the roast tomatoes and garlic made it extra special. I will be making this again! Maybe even for my parents-in-law (it’s THAT good!)

  9. My husband: “This is EXCELLENT.” And he’s right, it is. I used bone in chops, de-boned and then sliced them in half so very thin. Worked great. I only had a zucchini, no summer squash — so used that – used a regular tomato cut into 2″ cubes… definitely didn’t roast them or the garlic as long as mentioned… I also added a sliced avocado to the dish and it was great!!! It was just 2 of us, so 3 regular pork chops were perfect sliced in half. Definitely a keeper!

  10. My husband and I loved this! I was glad I doubled the vegetables because we had enough for leftovers for lunch the next day. Garlic almost burned, so watch that carefully. I also didn’t saute the squash noodles, I dumped the tomatoes and garlic into a bowl and then roasted the zoodles on the sheet pan for 5 minutes, stirred them and roasted for another 5 minutes. They released enough moisture to rehydrate the dried roasted tomato juice and added to the overall flavor.

  11. Avatar photo
    Mary Gleghorn

    I have been a long time subscriber. Within the last few months I have not gotten any emails from you…daily or weekly. This is distressing because I look forward to your daily emails. I have resubscribed on 5 separate occasions over the past 5 months and nothing. I have posted comments regarding this issue and I do not get any answer. I would very much appreciate an answer. Are you still doing daily emails?

    I have all your cookbooks…just received the latest. I love them all.

  12. Wow, hands down one of the best meals I have ever made. Seriously. I could eat this every day. The flavors in those veggies were out of this world. In fact, I would make just the veggies as a side dish (heck, a meal themselves) for another meal as well; I bet they would be killer with shrimp!!!

  13. This recipe is amazing.  I made it easier by sauteing all the veggies together rather than heating the oven for just the tomatoes, skipped the montreal seasoning (by mistake) and used pork cutlets (very thin boneless pork, about 16 to a lb.)  It was just delicious and I will make it again and again.  
    Next time I will double the veggies because we loved them so much.

  14. So funny — made this last week husband brought pork home didn’t know what to do. Awesome flavor in this simple meal. Great way to use veggies just showing up in garden!

  15. Made this for dinner tonight! Saving this recipe to my favorites file. The recipe is easy and quick to make. Fresh and light.. Substituted red pepper for the yellow squash. Will try it with chicken next time.

  16. Pingback: 28 Best Ever Pork Chop Recipes - Recipes Junkie

  17. Avatar photo
    Keala Carpenter

    I actually made this dish for dinner tonight and it was delicious!!! Thanks for the wonderful recipe. 

  18. This was FANTASTIC. I was groaning about having to make pork chops because they were the only thing I had thawed. I happened to have all the ingredients, so I gave it a go. The flavor was bright and zingy….. and soooo easy to make! Great summer recipe!!!

  19. Avatar photo
    Stephanie Land

    I used my spiralizer for the zucchini and it worked perfectly. This dish was so delicious it is going to go into regular rotation!

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  21. Pingback: 28 Best Ever Pork Chop Recipes – The Coupon Club

  22. Pingback: 28 Best Ever Pork Chop Recipes

  23. Made this with chicken breast too and I don’t know which I like better. They both taste awesome. Love your site Gina and will continue to use it every day. Thanks for all you do. 🙂

  24. This dish is so delicious!  I will make this often.  So easy and quick too even cutting the squash by hand.
    I loved this one!

  25. Pingback: 10 Perfect Pork Recipes (and their SmartPoints!) – Trading Cardio For Cosmos

  26. 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!

  27. 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!

  28. 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.

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

  30. Avatar photo
    La Table De Nana

    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:)

  31. 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??

  32. 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!

  33. 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!

  34. 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

  35. Have to say I just stumbled upon 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.

  36. 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!

  37. 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!

  38. Avatar photo
    Jana's Indigo Moon

    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? 🙂

  39. Avatar photo

    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!

  40. 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?

    1. Avatar photo
      Skinnytaste Gina

      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.

  41. 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!

  42. 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?

    1. Avatar photo
      Skinnytaste Gina

      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.

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