Greek Pork Chops with Squash & Potatoes

By Joan_Z

Serves 4

Ingredients

• 4 1" pork chops
• 1/2 cup Fresh Lemon Juice
• 4 Tbsp. olive oil
• 3 Garlic Cloves - minced
• 3 Tbsp. chopped fresh oregano
• 1 tsp. black pepper
• 3 tsp. kosher salt - divided
• 2 medium yellow squash - sliced 1/2" thick
• 1 large zucchini - sliced 1/2" thick
• 1/2 lb. small red potatoes - quartered

Preparation

Step 1

Place pork chops in a 9x13 baking pan. Whisk lemon juice, oil, garlic, oregano, pepper & 2 1/2 tsp. salt. Reserve 2 Tbsp. marinade. Pour remaining marinade over pork, turning to coat. Chill 1-8 hours.

Preheat oven to 425. Combine squash, zucchini, potatoes and reserved marinade. Spread squash mixture in an even layer on a heavy duty aluminum foil lined (rimmed) sheet pan.

Remove pork from marinade, discard marinade. Pat dry with paper towels and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil and broil until a meat thermometer inserted into thickest portion registers 140, about 5 minutes. Transfer pork to a serving platter and cover with foil. Return pan to oven and broil squash mixture until slightly charred - 3-4 minutes. Transfer squash mixture to a serving bowl. Toss with remaining 1/2 tsp. salt and serve with pork.