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Sun-dried tomatoes are a last-minute addition to the salad, but why not use that flavorful packing oil to cook the zucchini as well as the shallot and garlic. Sauté large pieces of zucchini until tender but not falling apart. You want the zucchini to maintain its shape, which is why the recipe calls for 2-inch wedges.
Set the zucchini aside and turn your attention to the pork. Make a simple rub with lemon zest, dried oregano, salt, and pepper and use more of the flavorful sun-dried tomato oil to cook the chops in the empty pan. Flip them every two minutes to ensure even cooking, and remove the chops from the skillet as soon as their internal temperature reaches 140 degrees.
While the pork rests, finish the salad with juice from the zested lemon, chopped sun-drieds, fresh oregano, and crumbled feta. Dried oregano is well-suited for the rub that goes onto the chops but too dusty to use when finishing any dish. Sub in fresh parsley or thyme if you don’t have fresh oregano.
Looking to eat a bit less meat? Cook three chops rather than four and bring a single platter with the sliced pork and zucchini salad to the table. There will be plenty of meat to serve four people. Add warm pitas to complete this Greek-inspired meal. And since cleanup will take just 5 minutes, no excuses about taking an evening stroll!
P.S. Did you know that I write another newsletter? If you want more vegetarian recipes in your inbox, subscribe to The New Vegetarian. You’ll receive fresh ideas every Monday.
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