Greek Pork Chops with Zucchini and Feta

Staff Writer
"Thin-cut bone-in lean pork rib chops cook in minutes and offer a hearty, meaty richness that can be extra...
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
405
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
  • 4 ½- to ¾-inch-thick lean bone-in pork rib chops
  • 1 Tablespoon canola oil

For the Zucchini

  • 2 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)
  • 1 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. 

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.

Nutritional Facts

Total Fat
33g
51%
Sugar
4g
N/A
Saturated Fat
11g
54%
Cholesterol
99mg
33%
Protein
20g
41%
Carbs
6g
2%
Vitamin A
56µg
6%
Vitamin B12
0.6µg
10.8%
Vitamin B6
0.9mg
44.1%
Vitamin C
28mg
47%
Vitamin D
3µg
1%
Vitamin E
2mg
8%
Vitamin K
46µg
57%
Calcium
118mg
12%
Fiber
2g
8%
Folate (food)
37µg
N/A
Folate equivalent (total)
37µg
9%
Iron
2mg
11%
Magnesium
44mg
11%
Monounsaturated
13g
N/A
Niacin (B3)
6mg
29%
Phosphorus
249mg
36%
Polyunsaturated
6g
N/A
Potassium
634mg
18%
Riboflavin (B2)
0.5mg
29.3%
Sodium
618mg
26%
Thiamin (B1)
0.4mg
28.6%
Trans
0.3g
N/A
Zinc
4mg
24%

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