Pork Chops With Zucchini Salad
Recipe: #34217
January 31, 2020
Categories: Pork, Chops, Dairy, Cheese, Feta, Vegetables, Gluten-Free, Low Carbohydrate, No Eggs more
"Recipe source: America's Test Kitchen: Cook's Country (Feb/March 2020)"
Original is 4 servings
Ingredients
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 by Step Method
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.
0 Reviews
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