29
Aug
14

Mediterranean Boneless Pork Chops

Mediteranean-Pork-Chop-Dinner

 

We love this delicious and so low calorie way to do pork chops! Mediterranean is all the rage and this high protein, colorful version makes this recipe a perfect bariatric choice! Enjoy a healthy lifestyle!

GATHER:
16 oz (8) thin sliced center cut boneless pork chops
3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1 small (6 oz) zucchini, ends trimmed off
1 small (6 oz) yellow squash, ends trimmed off
1 cup halved grape tomatoes
1 tablespoon extra-virgin olive oil
¼ tsp kosher salt and fresh cracked pepper
¼ teaspoon oregano
3 garlic cloves, sliced thin
Cooking spray
1/4 cup of pitted and sliced Kalamata olives
1/4 cup of crumbled Feta cheese
Fresh juice from 1/2 large lemon
1 tsp grated Lemon rind

MAKE:
*Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).
*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.
*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. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.
*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. Add to bowl with tomatoes and place in the warm oven.
*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.
*Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.

EAT:
Servings: 4, Size: 2 chops, 3/4 cups veggies
Calories: 230
Protein: 28 grams
Carb: 9 grams
Fat: 9 grams

This recipe is from SkinnyTaste

 

Share on FacebookTweet about this on TwitterShare on Google+Share on LinkedInBuffer this pageEmail this to someonePrint this page