Mediterranean Style Pork Chops with Roasted Summer Vegetables
Mediterranean Style Pork Chops with Roasted Summer Vegetables
Love this simple, one dish meal with yummy pork chops from Nelson Family Farm, LLC and roasted summer veggies with a Mediterranean flair! Perfect meal to use your garden fresh produce. Bit of cheese and fresh herbs to dress it up and add flavor too… bit of yumminess that will amaze your family or guests!
Mediterranean Style Pork Chops with Roasted Summer Vegetables
Yield: 4 servings
Ingredients:
1 small zucchini, cubed
1 small eggplant, cubed
1 summer squash, cubed
1 large yellow onion, sliced
3 – 4 cloves garlic, minced
2 - 3 Roma tomatoes, diced
3 tablespoons balsamic vinegar
1 tablesppon Dijon mustard
2 tablespoons olive oil
¾ teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
4 pork chops, center cut
½ teaspoon Italian seasoning
Salt & pepper
Olive oil
1 tablespoon fresh or 1/2 teaspoon dried oregano
½ cup crumbled Feta, Italian Blend or Gorgonzola cheese
Equipment Needed:
Cutting board
Chef knife
Large casserole dish
Small mixing bowl
Measuring spoons
Small wire whisk or fork
Rubber spatula
Large serving spoon
Preheat oven to 425 F.
This recipe is so simple, yet creates a wonderful, appetizing dish! Most of the ingredients are in most kitchens except for the squash and pork chops. I’m always looking for ways to use the fresh vegetables from my gardenI love pork chops and have been to many restaurants where they drizzle a rich Gorgonzola or Italian cheese sauce over top. I decided to make a healthier version with the same robust flavor. Roast it for about an hour and dinner is served!
Grab a larger casserole dish, and maybe a decorative one that can be brought to the table for serving.
Step 1…
1) After cubing the squash, place them in the bottom of the casserole dish. Add the sliced onions and garlic, toss together using your hands. Place the tomatoes on top and toss. Level out the veggies … let's go to step 2!
**This recipe is one you can make ahead, refrigerate and bake later. Takes only 10 – 15 minutes to prepare too.
Step 2…
Adding the veggies and the flavor!
2) Grab a small bowl and a fork or small wire whisk. Add balsamic vinegar, Dijon mustard, olive oil, Italian seasonings, salt & pepper and whisk together to blend. Pour over vegetables in casserole and mix together using your hands or a rubber spatula.
**Make sure all squash is evenly coated to ensure adequate flavoring. This robust combination of seasonings creates a wonderful flavor and aroma too.
Now we're ready for the pork!
3) Lay pork on a flat surface and drizzle with olive oil. Sprinkle each with kosher salt , pepper and evenly distribute ½ teaspoon Italian seasoning over the four chops. I often add a bit of minced fresh oregano from my garden. Arrange the chops over the vegetables and drizzle with a little more olive oil to help meld the seasonings together. Olive oil is a healthy fat… the extra bit of oil also helps to promote browning during baking as well.
Roasting time!
4) Place casserole of yumminess into a preheated 425 F oven. Roast for 35 minutes. Remove from oven and sprinkle each chop with a shredded Italian cheese blend, crumbled Feta or Gorgonzola. I often combine a little of each with extra fresh Italian herbs, like parsley, oregano or basil. Drizzle a bit more olive oil on top of cheese. Place back in oven for an additional 10 minutes or until cheese begins to brown.
** For a golden crust…. place casserole under broiler, 6 inches below flame for an additional 2 – 3 minutes, until cheese is golden brown and bubbly.
Dinner is ready!
Doesn't it look yummy and smell wonderful? Remove pork from top of vegetables for serving. Spoon about a quarter of the roasted vegetables on a plate and place pork chop on top. Serve with a bit of corn on the cob, potatoes or salad. Doesn't this dish scream summer? Even in the middle of winter, it can be great comfort food too! ENJOY!!