Have a delightful meal with meat and veggies with this Mediterranean-style boneless pork chops topped with sticky roast vegetables, and a squeeze of lemon juice.

Ingredients

• 16oz boneless pork chops
• 34 tsp Chicken Seasoning
• 3 small courgettes, ends trimmed off
• 1 small yellow squash, ends trimmed off
• Cherry tomatoes
• Extra virgin olive oil
• Salt & pepper
• Dried oregano
• Pitted and sliced olives
• Feta cheese
• 1 large lemon, rind grated

Instructions

1. Preheat oven to 450 degrees F. Season the pork chops with Montreal seasoning or other desired seasoning.
2. Use a mandolin fitted with a julienne blade, or slice the zucchini into ⅛-inch thick slices. Cut the slices lengthwise into ⅛-inch thick strips or use a spiralizer.
3. Toss the tomatoes with ½ tablespoon of the olive oil, ⅛ teaspoon salt, pepper, and oregano. Place tomatoes cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes.
4. Add sliced garlic and roast for another 5 minutes. Transfer to a large work bowl and set aside.
5. Reduce oven to 200 degrees F.
6. Heat a large non-stick skillet over medium-high heat, add the remaining ½ tablespoon of olive oil and zucchini with ⅛ teaspoon salt and sauté until tender for about 5 minutes.
7. Add to bowl with tomatoes and place in the warm oven.
8. Working in two batches, spray the skillet with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side. Do not overcook. Set aside on a platter.
9. Remove the vegetables from the oven toss with Kalamata olives, juice of lemon, and lemon rind.
10. Serve the vegetables over the pork chops and top with Feta cheese.