Categories: Meals
Ingredients
- 1 Green Onion
- 2 Zucchinis
- 1 Yellow Squash
- 2 Garlic Cloves
- 1 oz. Roasted Red Peppers
- 1/2 oz. Pitted Kalamata Olives
- 2 Boneless Pork Chops
- 1 tsp. Italian Seasoning Blend
- 8 fl. oz. Marinara Sauce
- 1 oz. Grated Parmesan Cheese
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini and yellow squash ends and cut on an angle into ¼" slices. Mince garlic. Cut roasted red peppers into ¼" dice. Cut olives into thin rounds. Rinse pork chops, pat dry, and season on both sides with half the Italian seasoning (reserve remaining for squash), ½ tsp. salt, and ¼ tsp. pepper.
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Toss zucchini and yellow squash on prepared baking sheet with 2 tsp. olive oil, remaining Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until vegetables are tender and starting to brown, 12-15 minutes. While vegetables roast, sear chops.
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Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until browned, 2-3 minutes per each side.
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Add half the garlic (reserve remaining for relish), white portions of green onion, marinara, and ¼ cup water to pan and bring to a boil. Reduce to a simmer and cook until pork has reached a minimum internal temperature of 145 degrees and marinara has the consistency of a thick pasta sauce, 6-10 minutes. Remove chops to cutting board and rest 5 minutes before slicing into ½" pieces. While chops braise, make relish.
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Combine remaining garlic, green portions of green onion, roasted red pepper, olives, and 1 tsp. olive oil in a small bowl.
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Spoon sauce on plate and arrange sliced pork on top. Spoon olive-pepper relish over pork and serve roasted vegetables alongside. Garnish roasted squash with grated Parmesan.