Mediterraneiska benfria fläskkotletter med strimlad grönssak

👩‍🍳 Gör så här

1. 1
   Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).
2. 2
   To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips. (Or you can use a spiralizer)
3. 3
   Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano.  Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes.
4. 4
   Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning).
5. 5
   Transfer to a large work bowl and set aside.
6. 6
   Reduce oven to 200°F.
7. 7
   Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes.
8. 8
   Add to bowl with tomatoes and place in the warm oven.
9. 9
   Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side.  The pork chops are thin so you don’t want to over cook them or they will be tough.  Set aside on a platter.
10. 10
    Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind.
11. 11
    Serve the vegetables over the pork chops and top with Feta cheese.