Pork Chops With Zucchini Salad

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #34217

January 31, 2020



"Recipe source: America's Test Kitchen: Cook's Country (Feb/March 2020)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (288.9 g)
  • Calories 442.2
  • Total Fat - 19.7 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 155.1 mg
  • Sodium - 1991.2 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 1.8 g
  • Protein - 56.9 g
  • Calcium - 194.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 29.9 mg
  • Thiamin - 1.1 mg

Step 1

In a skillet over medium high heat add the zucchini, 2 tablespoons of the tomato oil, shallot, 1 teaspoon salt, garlic and 1/4 teaspoon pepper and cook for 10-15 minutes or until zucchini is tender and browned. Transfer to a serving dish and set aside.

Step 2

Pat pork dry and sprinkle with the lemon zest, dried oregano, 1 1/2 teaspoons salt and 1 teaspoon pepper. In the empty skillet (the same one used to cook the zucchini) over medium high heat add 1 tablespoon tomato oil and add the pork and cook for 8-10 minutes, turning every few minutes; transfer to cutting board; tent with foil and let rest for 5 minutes.

Step 3

Add feta, fresh oregano, sun-dried tomatoes and lemon juice to the zucchini and toss.

Step 4

Slice pork and serve with salad.

Tips & Variations


No special items needed.

Tags : Dinner

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