Greek Pork Chops with Zucchini and Feta

"Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra...
Staff Writer
Greek Pork Chops with Zucchini and Feta
Supermarket Healthy/Tina Rupp
Greek Pork Chops with Zucchini and Feta

"Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra satisfying. A pantry spice blend of dried oregano, thyme, and paprika seasons the chops, and the browned bits left in the pan later flavor the zucchini as it sautés. Choose chops that don’t have striations of fat in the meat; if they have a large fat cap, simply trim it off before cooking." - Melissa d'Arabian, author of Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot

4
Servings
60
Calories Per Serving
Deliver Ingredients

Notes

Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.

Ingredients

For the Pork Chops

  • 1  Teaspoon  dried oregano
  • ½  Teaspoon  dried thyme
  • ½  Teaspoon  sweet paprika
  • 1  Teaspoon  kosher salt
  • ½  Teaspoon  ground black pepper
  • ½- to ¾-inch-thick lean bone-in pork rib chops
  • 1  Tablespoon  canola oil

For the Zucchini

  • medium zucchini, halved lengthwise and sliced crosswise in to ¼-inch-thick pieces
  • ¼  Teaspoon  kosher salt
  • 2  Tablespoons  finely chopped fresh parsley (basil, mint, or oregano is great, too)
  • medium tomato, finely chopped
  • 1  Teaspoon  olive oil
  • Juice of ½ lemon
  • ¼  Cup  finely crumbled feta cheese (about 2 ounces)

Directions

For the Pork Chops

To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.

Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside. 

For the Zucchini

Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.

Divide the zucchini among 4 plates and serve with the pork chops. 

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
1g
1%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
22mg
2%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Selenium, Se
2µg
4%
Sodium, Na
15mg
1%
Water
7g
0%

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.