Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad

Name: Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad
Yield: Serves 4
Cuisine: Greek
Ingredients: 4 , zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces; 1/4 cup, oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided; 1 , shallot, sliced thin; 2 1/2 teaspoons, kosher salt, divided; 2 , garlic cloves, sliced thin; 1 1/4 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

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Appears in Cook's Country February/March 2020

Want a taste of Greek sunshine in a quick weeknight meal? Look no further.

SERVES4

TIME30 minutes

Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad

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.

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