Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad
By America's Test KitchenPublished on December 18, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces¼ cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided1 shallot, sliced thin2 ½ teaspoons kosher salt, divided2 garlic cloves, sliced thin1 ¼ teaspoons pepper 4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed2 teaspoons grated lemon zest plus 1 teaspoon juice2 teaspoons dried oregano 2 ounces feta cheese, crumbled (½ cup)2 tablespoons fresh oregano leaves
Before You Begin
Substitute basil and goat cheese for the oregano and feta for a creamier zucchini salad.
Instructions
- Cook zucchini, 2 tablespoons tomato oil, shallot, 1 teaspoon salt, garlic, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until zucchini is just tender and lightly browned, 10 to 12 minutes. Transfer to serving bowl. Set aside.
- Pat pork dry with paper towels and sprinkle with lemon zest, dried oregano, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper, pressing to adhere. Heat remaining 1 tablespoon tomato oil in now-empty skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 10 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Add feta, fresh oregano, sun-dried tomatoes, and lemon juice to zucchini mixture and stir to combine. Slice pork and serve with zucchini.
Time
30 minutesYield
Serves 4Ingredients
4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces
¼ cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided
1 shallot, sliced thin
2 ½ teaspoons kosher salt, divided
2 garlic cloves, sliced thin
1 ¼ teaspoons pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
2 teaspoons grated lemon zest plus 1 teaspoon juice
2 teaspoons dried oregano
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons fresh oregano leaves
Ingredients
4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces
¼ cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided
1 shallot, sliced thin
2 ½ teaspoons kosher salt, divided
2 garlic cloves, sliced thin
1 ¼ teaspoons pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
2 teaspoons grated lemon zest plus 1 teaspoon juice
2 teaspoons dried oregano
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons fresh oregano leaves
Ingredients
4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces
¼ cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided
1 shallot, sliced thin
2 ½ teaspoons kosher salt, divided
2 garlic cloves, sliced thin
1 ¼ teaspoons pepper
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
2 teaspoons grated lemon zest plus 1 teaspoon juice
2 teaspoons dried oregano
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons fresh oregano leaves
Why This Recipe Works
Flipping the pork chops every 2 minutes ensured that the spice rub didn't burn, and sautéing the zucchini in flavorful sun-dried tomato oil lent rich, savory depth to the warm salad.
Before You Begin
Substitute basil and goat cheese for the oregano and feta for a creamier zucchini salad.
Instructions
- Cook zucchini, 2 tablespoons tomato oil, shallot, 1 teaspoon salt, garlic, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until zucchini is just tender and lightly browned, 10 to 12 minutes. Transfer to serving bowl. Set aside.
- Pat pork dry with paper towels and sprinkle with lemon zest, dried oregano, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper, pressing to adhere. Heat remaining 1 tablespoon tomato oil in now-empty skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 10 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.
- Add feta, fresh oregano, sun-dried tomatoes, and lemon juice to zucchini mixture and stir to combine. Slice pork and serve with zucchini.
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