Ingredients
- 4 (32 ounces) zucchini (about 8 ounces each, quartered lengthwise and cut crosswise into 2 inch pieces)
- 1/4 cup oil-packed sun-dried tomatoes (drained and chopped plus 3 tablespoons of the oil the tomatoes were packed in)
- 1 shallot, sliced
- 2 1/2 teaspoons kosher salt (divided)
- 2 garlic cloves, sliced
- 1 1/4 teaspoons pepper, divided
- 4 (24 to 32 ounces) pork loin chops (6-8 ounce pork chops, boneless which are about 3/4 to 1 inch thick)
- 1 lemon, grated zest and juice (should have 2 teaspoons of the zest and 1 teaspoon juice)
- 2 teaspoon oregano, dried
- 2 ounces feta cheese, crumbled (1/2 cup)
- 2 tablespoons fresh oregano leaves
How to Make
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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.
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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.
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Step 3: Add feta, fresh oregano, sun-dried tomatoes and lemon juice to the zucchini and toss.
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Step 4: Slice pork and serve with salad.
We hope you enjoy this recipe!
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