Mediterranean Pork Chops

3  servings		boneless pork chops
3/4  teaspoon		of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1		small zucchini
1		small yellow squash
1  cup		halved grape tomatoes
1  tablespoon		extra virgin olive oil
1/4  teaspoon		Kosher salt and fresh cracked pepper
1/4  teaspoon		oregano
3		garlic cloves
1		cooking spray
1  ounce		of pitted and sliced Kalamata olives
1/4  cup		of crumbled Feta cheese
1  piece		fresh juice from 1/2 large lemon
1  teaspoon		grated Lemon rind

Tip: For nutritional information on all the ingredients in Mediterranean Pork Chops just click on each ingredient name. Then adjust the serving size for any Mediterranean Pork Chops ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips.

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.

Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter.

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.