Pork Chops

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

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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