Pork Chops
Prep Time: 20 minutes
Total Time: 1 hr 40 mins
Servings: 4
Total Time: 1 hr 40 mins
Servings: 4
Ingredients:
4 (1" thick) boneless pork chops 1/2 cup fresh lemon juice 4 tablespoons olive oil 3 garlic cloves, crushed and chopped 3 tablespoons fresh oregano, chopped 1 teaspoon pepper 3 teaspoons fine sea salt, divided 2 medium yellow squash, sliced 1/2" thick 1 large zucchini, sliced 1/2" thick 1/2 pound small potatoes, quartered
4 (1" thick) boneless pork chops 1/2 cup fresh lemon juice 4 tablespoons olive oil 3 garlic cloves, crushed and chopped 3 tablespoons fresh oregano, chopped 1 teaspoon pepper 3 teaspoons fine sea salt, divided 2 medium yellow squash, sliced 1/2" thick 1 large zucchini, sliced 1/2" thick 1/2 pound small potatoes, quartered
Directions:
Put pork chops in a 13" x 9" baking dish.
Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade.
Pour remaining marinade over pork, turning to coat. Chill 1 hour.
Preheat oven to 425.
Combine zucchini, potatoes and reserved marinade.
Spread squash mixture in an even layer on aluminum foil-lined pan.
Remove pork from marinade, discarding marinade.
Pat dry with paper towels and place on squash mixture.
Bake 25 minutes. Increase temperature to broil and broil 5 minutes.
Transfer to a serving platter and cover with foil.
Return pan to oven and broil squash mixture until slightly charred, 3 to 4 minutes.
Transfer squash mixture to a serving bowl, toss with remaining 1/2 teaspoon salt and serve with pork.
Put pork chops in a 13" x 9" baking dish.
Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade.
Pour remaining marinade over pork, turning to coat. Chill 1 hour.
Preheat oven to 425.
Combine zucchini, potatoes and reserved marinade.
Spread squash mixture in an even layer on aluminum foil-lined pan.
Remove pork from marinade, discarding marinade.
Pat dry with paper towels and place on squash mixture.
Bake 25 minutes. Increase temperature to broil and broil 5 minutes.
Transfer to a serving platter and cover with foil.
Return pan to oven and broil squash mixture until slightly charred, 3 to 4 minutes.
Transfer squash mixture to a serving bowl, toss with remaining 1/2 teaspoon salt and serve with pork.
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