Italian Pork Chops
and tomato sauce with greens / baked zucchini

Name: Italian Pork Chops
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 Tbsp Vinegar, red or white wine; 2 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Italian seasoning; 2 tsp Mustard, Dijon; 1 tsp Honey; 4 Pork chops, boneless; 5 oz Power greens, chopped (labeled as “power greens” these are usually a mix that includes spinach and kale; sub baby spinach); 2 cloves Shallots, diced; 1 Tbsp Oil, olive; 1 tsp Oregano, dried; 1 can Tomatoes, crushed (14 oz / 397 g) (sub tomato sauce or puree); 1 lb Zucchini, sliced into rounds; 2 Tbsp Oil, olive

Active: 45 Total: 65

Original GF Paleo Vegetarian

This Italian-inspired meal is colorful and packed with vegetables. Best served in shallow bowls to contain the sauce, you'll want to get some of each component in every bite.
Smarts: Be sure to keep the heat relatively low as the pork cooks. The honey in the marinade will help the pork to get a nice sear but can burn if cooked too hot.

Ingredients

Metric

Servings:

Italian Pork Chops:

Vinegar, red or white wine - 2 Tbsp
Oil, cooking - 2 Tbsp + 1 Tbsp
Italian seasoning - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Pork chops, boneless - 4

Tomato Sauce with Wilted Power Greens:

Power greens - 5 oz , chopped (labeled as “power greens” these are usually a mix that includes spinach and kale; sub baby spinach)
Shallots - 2 cloves , diced
Oil, olive - 1 Tbsp
Oregano, dried - 1 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can (sub tomato sauce or puree)

Baked Zucchini Rounds:

Zucchini - 1 lb , sliced into rounds
Oil, olive - 2 Tbsp

Prep

Marinate pork - Whisk together vinegar, first portion of cooking oil, Italian seasoning, mustard, and honey. Add pork chops and tenderize with a fork. Turn pork chops to completely coat in marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
Zucchini / Greens / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)

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Make

Heat oven to 400F / 204C.
Toss zucchini rounds with olive oil (portion for zucchini) and some salt and pepper. Spread out in a single layer on a sheet pan (use two if needed). Bake, flipping halfway through cooking, until tender and golden, 18 to 22 minutes.
While zucchini roasts, remove pork from marinade (discard marinade). Season on both sides with some salt and pepper.
Heat a large saute pan or skillet with second portion of cooking oil over low-medium heat.
Sear pork chops on each side for ~5 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
Transfer pork chops to a cutting board and rest, covered, for 10 minutes.
Return the pan you used to cook the pork chops to medium-high heat. Add olive oil (portion for sauce), shallots, and greens. Saute until greens are wilted and any excess liquid has cooked off, 4 to 6 minutes.
To greens, add in oregano and crushed tomatoes. Cook until greens are coated in tomato sauce and sauce thickens slightly, 1 to 2 minutes more. Season with some salt and pepper.
Slice pork.
Divide roasted zucchini between shallow bowls. Top with sauce and pork. Enjoy!

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