Mediterranean Boneless Pork Chops with Summer Vegetables features thin-sliced boneless pork chops topped with sautéed summer squash, roasted tomatoes, lemon, Kalamata olives, and crumbled Feta. Bright, colorful, and full of Mediterranean flavor, this is an easy weeknight recipe that yields generous portions. If you prefer, swap the pork for chicken cutlets for a lighter option.
Mediterranean Boneless Pork Chops with Summer Veggies
I love this summer dish for its bright flavors and quick preparation. The pork chops are thin and cook fast, while the roasted tomatoes and garlic add a sweet, concentrated taste. Zucchini and yellow squash bring freshness and texture, and lemon and Feta finish the dish with tang. This recipe scales easily and can be adapted with a spiralizer if you prefer ribboned vegetables.
If you have a spiralizer, it’s a great alternative to a mandolin for producing even julienne or ribboned zucchini and squash. You can also use thin chicken cutlets instead of pork chops without changing the cooking method.
Recipe Summary
Prep time: 15 mins | Cook time: 20 mins | Total: 35 mins | Yield: 4 servings (2 chops and 3/4 cup veggies per serving)
Ingredients
- 16 oz thin-sliced center-cut boneless pork chops (about 8 thin chops)
- 3/4 tsp Montreal-style seasoning (or your preferred seasoned salt)
- 1 small zucchini (about 6 oz), ends trimmed
- 1 small yellow squash (about 6 oz), ends trimmed
- 1 cup grape or cherry tomatoes, halved
- 1 tbsp extra virgin olive oil, divided
- 1/4 tsp kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- 1/4 tsp dried oregano
- 3 garlic cloves, sliced thin
- Cooking spray (or a bit of oil for the pan)
- 1/4 cup pitted and sliced Kalamata olives
- 1/4 cup crumbled Feta cheese
- Juice from 1/2 large lemon
- 1 tsp grated lemon rind (zest)
Instructions
- Preheat the oven to 450°F (230°C). Pat the pork chops dry and season both sides with Montreal-style seasoning or your favorite seasoned salt. Set aside.
- Prepare the zucchini and yellow squash: using a mandolin with a julienne attachment, a spiralizer, or a knife, cut them into thin 1/8-inch strips or ribbons. Set aside.
- Toss the halved tomatoes with 1/2 tablespoon of olive oil, a pinch (about 1/8 tsp) of salt, freshly ground pepper, and the dried oregano. Spread the tomatoes, cut side up, on a baking sheet lightly coated with cooking spray or a little oil. Roast for 10 minutes.
- Add the sliced garlic to the tray with the tomatoes and roast for an additional 5 minutes. This gentle roasting softens the garlic and prevents it from burning. Remove the tray and transfer the tomatoes and garlic to a large mixing bowl; set aside.
- Reduce the oven temperature to 200°F (95°C) to keep the vegetables warm while you finish the pork.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1/2 tablespoon of olive oil. Add the julienned zucchini and yellow squash, season with about 1/8 tsp salt and a little pepper, and sauté until tender, about 4–6 minutes. Transfer the cooked squash to the bowl with the roasted tomatoes and place the bowl in the warm oven to keep warm.
- Working in two batches to avoid crowding, lightly spray the skillet with cooking spray (or add a touch more oil) and cook half the pork chops over medium-high heat for about 1 1/2 to 2 minutes per side. Because the chops are thin, they cook quickly—avoid overcooking or they will become tough. Transfer cooked chops to a platter and keep warm. Repeat with remaining chops.
- Remove the warm bowl from the oven. Add the Kalamata olives, lemon juice, and lemon zest to the vegetable mixture; toss gently to combine.
- To serve, spoon the warm vegetable mixture over the pork chops and sprinkle each serving with crumbled Feta. Adjust seasoning with salt and pepper if needed. Serve immediately.
Nutrition (per serving)
Calories: 230 kcal | Carbohydrates: 9 g | Protein: 28 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 72 mg | Sodium: 502 mg | Fiber: 2 g | Sugar: 2 g
Tips and Variations
- Substitutions: Use thin chicken cutlets if you prefer poultry; cook times are similar. For a vegetarian version, substitute grilled halloumi or firm tofu for the chops.
- Equipment: A mandolin or spiralizer gives consistent julienne ribbons; a sharp knife works well too—aim for uniform strips so the squash cooks evenly.
- Make-ahead: Roast the tomatoes and prep the squash ahead of time. Reheat gently in a low oven and quickly sear the pork right before serving for a fresh dinner with minimal evening prep.
- Storage and reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until warmed through to preserve texture.
- Serving suggestions: Serve with a side of couscous, rice pilaf, or a green salad to round out the meal. A drizzle of extra virgin olive oil and a few fresh basil leaves brighten the finished plate.
