One-Pan Mediterranean Pork Chops

Ingredients

• 3 Swift Roasted Garlic & Herb Seasoned Pork Chops
• 1 zucchini, sliced into ¼-inch half-moons
• 1 yellow squash, sliced into ¼-inch half-moons
• ½ red onion, cut into bite-size pieces
• 2 cloves garlic, minced
• 9 cherry tomatoes, halved
• ½ cup plus 2 Tbsp. olive oil, divided
• 2 tsp. salt, divided, or to taste
• Juice of 1 lemon
• 3 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh basil
• 2 oz. feta cheese, crumbled

Instructions

1. Preheat the oven. Heat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment rated for this temperature.
2. Prepare the vegetables. In a large bowl, toss the zucchini, squash, red onion, garlic, and cherry tomatoes with ¼ cup olive oil and 1 tsp. salt.
3. Arrange and roast. Spread the vegetables evenly over the baking sheet. Nestle the pork chops among the vegetables in a single layer. Roast for approximately 15–25 minutes, checking the pork at 15 minutes, until the internal temperature reaches 145°F.
4. Make the dressing. While the pork cooks, whisk together the remaining 6 Tbsp. olive oil, lemon juice, parsley, basil, and remaining salt to taste.
5. Rest the pork. Transfer the cooked pork chops to a serving platter and let rest for at least 3 minutes. If needed, return the vegetables to the oven until tender.
6. Finish and serve. Serve the pork chops with the roasted vegetables. Spoon the lemon-herb dressing over the top and sprinkle with feta.