Mediterranean Pork Chops with Julienne Vegetables

A Sunny Kitchen Memory

My grandson helped me make this dish last summer. He loved the colorful vegetables. He called them “confetti.” I still laugh at that.

This meal feels like a sunny day on a plate. It is bright and happy. The colors make you smile before you even take a bite.

Why We Julienne

Julienne just means cutting into thin, matchstick strips. It is not a fancy trick. It helps everything cook fast and even.

This matters because thin veggies get tender quickly. They keep their bright color and a little crunch. You can use a knife, a peeler, or a spiralizer. What’s your favorite kitchen tool for cutting veggies? I’d love to know.

The Flavor Secrets

We roast the tomatoes and garlic first. Doesn’t that smell amazing? Roasting makes them sweet and soft. We add the garlic later so it doesn’t burn.

*Fun fact*: The lemon rind, or zest, holds the brightest lemon oil. It adds a sunny sparkle without being sour. The olives and feta cheese are the salty, creamy finish. This mix of flavors is why the dish feels special.

Cooking the Pork Just Right

Those pork chops are thin. They cook in just a few minutes. This is the most important step.

If you cook them too long, they get tough. We want them juicy and tender. Watch them closely. Do you prefer pork chops, chicken, or something else for a quick dinner? Tell me your go-to.

Putting It All Together

We keep the veggies warm in a low oven. Then we toss them with lemon and olives. This matters because warm veggies soak up the flavors best.

Serve the vegetable confetti over the pork. Sprinkle the feta on top. The heat from the food will soften the cheese just a little. It is perfect.

A Lesson in Simple Goodness

This meal is not hard. It uses one skillet and one sheet pan. But it feels like a restaurant meal. That is the magic of fresh ingredients.

Good food does not need to be complicated. It just needs care. Which summer vegetable are you most excited to cook with this year? Share your plans with me.

Ingredients:

Ingredient	Amount	Notes
center cut boneless pork chops	16 oz (8 thin sliced)
McCormick Montreal Chicken Seasoning, 25% Less Sodium	3/4 tsp
zucchini	1 small (6 oz)	ends trimmed off
yellow squash	1 small (6 oz)	ends trimmed off
grape tomatoes	1 cup	halved
extra virgin olive oil	1 tablespoon
Kosher salt	1/4 tsp
fresh cracked pepper	to taste
oregano	1/4 teaspoon
garlic cloves	3	sliced thin
cooking spray	as needed
pitted Kalamata olives	1/4 cup	sliced
Feta cheese	1/4 cup	crumbled
fresh lemon juice	from 1/2 large lemon
lemon rind	1 tsp	grated

My Sunny Mediterranean Supper

Hello, my dear! It’s Chloe. Come sit at the kitchen table. I want to tell you about my favorite quick supper. It tastes like a sunny vacation. We’re making pork chops with colorful, ribbon-like vegetables. Doesn’t that sound lovely? The lemon and feta cheese make everything sing. I learned this from my friend Maria years ago. I still laugh at that day. We talked so much we almost burned the garlic! So let’s pay attention together.

Step 1: First, let’s wake up the oven. Heat it to 450 degrees. Now, take your thin pork chops. Sprinkle them with that Montreal seasoning. Just a nice little coat on both sides. This gives them a head start on flavor. (My hard-learned tip: If you don’t have that spice, any seasoned salt works just fine. No worries!)

Step 2: Next, the fun veggie ribbons! Use a mandoline if you have one. Or just slice your zucchini and yellow squash very thin. Then cut those slices into thin strips. It’s like making vegetable confetti! Toss the tomato halves with a little oil, salt, pepper, and oregano. Roast them on a pan for 10 minutes. Then add the sliced garlic for 5 more. This keeps the garlic sweet, not bitter. Why do we add the garlic later? Share below!

Step 3: Turn the oven way down to 200 degrees. We’ll use it as a cozy warm box. Now, sauté those squash ribbons in a skillet. Just a few minutes until they’re tender. Then put them in the bowl with the roasted tomatoes. Pop the whole bowl into the warm oven. This keeps everything toasty while we cook the pork.

Step 4: Time for the pork! Spray your skillet and get it hot. Cook the chops in two batches. They are thin, so they cook fast. About 2 minutes per side. Don’t walk away! Overcooked pork gets tough. We want it juicy. When they’re done, set them on a pretty platter. I always use my blue one. It reminds me of the sea.

Step 5: Last steps are the best. Take the warm vegetables from the oven. Toss in the olives, lemon juice, and lemon rind. Oh, that smell is amazing! It’s so fresh and bright. Spoon the vegetables over the waiting pork chops. Now, the grand finale. Sprinkle the crumbled feta cheese over the top. It’s like a salty, creamy snow. Dinner is served, my dear.

Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Main Course

Three Fun Twists to Try

This recipe is like a friendly canvas. You can paint it different ways! Here are three ideas I love. Chicken Swap: Use thin chicken cutlets instead of pork. It’s just as quick and tasty. Veggie Power: Skip the meat. Add a can of rinsed chickpeas to the vegetables for a hearty meal. Herb Garden: Use fresh basil or mint instead of oregano. It gives a whole new personality. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This dish is pretty all on its own. But I love to serve it over a small bed of couscous. It soaks up the lovely lemon juice. Or with a simple slice of crusty bread. Perfect for wiping the plate clean! For drinks, a chilled glass of crisp white wine is nice for grown-ups. For everyone, try sparkling water with a slice of lemon. Which would you choose tonight?

Keeping Your Mediterranean Meal Fresh

Let’s talk about keeping those lovely pork chops and veggies. Store them in a sealed container in the fridge. They will stay good for up to three days. I like to keep the veggies and pork chops separate. This keeps everything from getting soggy.

To reheat, warm the pork chops gently in a skillet. Use a little spray or broth. Do not microwave them for too long. They can get tough. Toss the veggies in the skillet just to warm through. The feta is best added fresh at the end.

You can double the veggies for batch cooking. Cook them as directed and store. They are wonderful cold in salads too. I once packed the leftovers for my grandson’s lunch. He said it was the best “adult lunch” he ever had. Preparing ahead saves your future self time and stress. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

First, soggy vegetables are no fun. The key is not to crowd the pan. Sauté your zucchini in batches if you need to. This lets the steam escape. I remember when I first learned this. My veggies went from mushy to perfect.

Second, thin pork chops cook very fast. They can go from juicy to dry in seconds. Keep your heat at medium-high. Watch the clock for just 90 seconds per side. This matters because proper heat keeps meat tender.

Third, burned garlic tastes bitter. Always add it later, like the recipe says. Roast the tomatoes first, then add the garlic slices. This small step protects its sweet, mild flavor. Good technique builds your confidence in the kitchen. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your seasoning blend.

Q: Can I make any parts ahead? A: You can julienne the veggies early. Keep them in a bowl in the fridge.

Q: What if I don’t have yellow squash? A: Use all zucchini. Or try a peeled carrot for color.

Q: Can I feed more people? A: Absolutely. Just add more chops and veggies to the sheet pan.

Q: Any optional tips? A: A sprinkle of fresh dill is lovely here. *Fun fact: lemon rind adds bright flavor without extra juice.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this sunny Mediterranean dish. It brings a little vacation to your dinner table. Cooking should be fun, not fussy. If you give this a try, I would love to see it.

Share a photo of your beautiful plate with friends. Or show me your creation. Have you tried this recipe? Tag us on Pinterest! Your stories and pictures make my day. Thank you for cooking with me.

Happy cooking! —Chloe Hartwell.