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Greek Pork Chops with Roasted Summer Squash and Potatoes




4 (1" thick) pork chops

¼ cup fresh lemon juice

4 Tbsp Flying Olive Lemon, Gremolata, or Garlic Extra Virgin Olive Oil, or a Combination

3 cloves garlic, minced

3 Tbsp fresh chopped oregano or 1 Tbsp dried oregano

1 tsp black pepper

2 tsp kosher salt, divided

4 1-inch thick pork chops

2 medium yellow summer squash, sliced into 1/2” thick rounds

1 large zucchini, sliced into 1/2” thick rounds

1 pound small red potatoes, quartered


Mix together the lemon juice, Flying Olive Extra Virgin Olive Oil of Choice, garlic, oregano, pepper, and 1 ½ tsp salt. Reserve 2 Tbsp of the marinade in a separate dish. Place the pork chops in a re-sealable bag or baking dish. Pour the remaining marinade over the pork and flip the bag or turn to coat if using a dish. Refrigerate for 1-8 hours.

Preheat the oven to 425F. Combine the squash, zucchini, potatoes and reserved marinade. Place heavy-duty aluminum foil on a rimmed baking sheet. Spread the squash/potato mixture in an even layer.

Remove the pork from the marinade, discarding the remaining marinade. Pat the pork dry with paper towels. Place the pork chops on top of the squash/potato mixture.

Bake 25 minutes. Increase the temperature to broil. Cook until the pork registers 140 degrees with an instant-read thermometer, about 3-5 minutes. Transfer the pork to a serving platter and cover it with foil.

Return the pan with the veggies to the oven and broil until slightly charred, 3-4 minutes. Transfer the squash mixture to a serving bowl, toss with remaining ½ tsp salt. Serve the veggies with the pork chops.

Submitted by Barb L.