Mediterranean Pork Chops
- 4 center-cut pork chops, 1" thick
- salt & pepper
- 2 tbsp olive oil
- 2 zucchini, cut into 3/4" pieces
- 3 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- 1 tbsp chopped fresh oregano
- 2 cups cherry tomatoes, halved
- 1/3 cup pitted black olives, halved
Pat pork chops dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3-4 minutes per side. Transfer chops to plate and cover with foil.
Add remaining tbsp oil to skillet and heat until just smoking. Add zucchini and salt to taste and cook, stirring, until spotty brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and oregano and bring to simmer, using wooden spoon to scrape bottom of pan. Push zucchini to sides of pan, return chops and any accumulated juices to pan, and cook until pork is cooked through and sauce is slightly thickened, about 7 minutes.
Transfer chops to serving platter. Add tomatoes and olives to skillet and toss to warm through, about 1 minute. Season with salt and pepper and spoon vegetable mixture over chops. Serve.