Mediterranean Pork Chops


  • 8 Meyer Heritage Duroc Pork boneless loin chops (thin sliced, 1/2-inch)
  • 1 pt Grape tomatoes (halved)
  • 1 tsp Olive oil
  • 1/4 tsp Kosher salt
  • 1 tsp Dried thyme
  • Cooking spray
  • 1 tbsp Greek seasoning blend
  • 12 ozs Zucchini and yellow squash veggie spirals
  • 1/4 cup Kalamata olives (pitted, sliced)
  • 1/4 cup Garbanzo beans (rinsed, drained)
  • 1/4 cup Crumbled feta
  • 1/2 Fresh lemon (juiced)
  • 1 tsp Lemon zest
  • 1/4 cup Chopped parsley
  • Salt and pepper to taste


1. Preheat oven to 450°F.

2. In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool.

3. Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest.

4. While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Sauté until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
(Courtesy of the National Pork Board, Des Moines, Iowa USA)