Pork chops have never been my favorite. Something about the texture and flavor just never appealed to me. My husband on the other hand, LOVES pork chops. When I saw this recipe in May's issue of Southern Living, I thought I would try my luck with pork chops again. They looked too good in the photos, and the recipe sounded so delicious, that I didn't think I could go wrong (and I was right)! This marinade added so much flavor and baking the pork chops made them so juicy and the perfect consistency. I made a couple of changes and additions that I really think take this recipe over the top. This is such a great healthy, easy, and quick dinner that you can whip up in no time for the entire family! Here's what you need to get started:
Ingredients (4 servings):
4 (1-inch-thick) boneless pork chops
1/4 cup fresh lemon juice
1/2 cup olive oil
4 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 tablespoon black pepper
1 1/2 tablespoons kosher salt
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 of one small red onion, chopped
1/2 pound small red potatoes, quartered
1/4 cup Feta cheese
Begin by placing the pork chops in a baking dish to marinate. In a mixing bowl, whisk together the lemon juice, olive oil, oregano, pepper, and 1 tablespoon of salt. Pour the marinade over the pork chops, cover with foil, and refrigerate for 1 to 8 hours.
Preheat the oven to 425. Remove your pork chops from the marinade and place on a baking sheet. Add all your chopped vegetables to a mixing bowl and pour the remaining marinade from your pork chop dish over the vegetables. Toss to coat your vegetables.
Sprinkle the entire pan with the remaining 1/2 tablespoon of salt. Bake at 425 for 25 minutes flipping your pork chops after 12 minutes.
After baking for 25 minutes turn the oven up to broil for about 5 minutes to brown the porkchops (you can flip them during this to get both sides). Remove the pan from the oven, pull the pork chops from the pan and place them on a separate dish. Give the vegetables a good toss and put them back in the oven to broil an additional 2-5 minutes.
Serve your vegetables and pork chops together sprinkled with the Feta cheese while still hot. I loved the addition of the rich, tangy Feta cheese and how it brought out the lemony and bright notes of the marinade. The red onion also adds a wonderful aroma to the entire dish and really brings out the flavors of both the squash and potatoes. I also love the texture and flavor that the broiling adds to the pork chops and vegetables, just charring the edges. I'm happy to say that I enjoyed every bite of my pork chops and have found the perfect dish to make for my pork chop loving husband!