GRILLED PORK CHOPS WITH GREEK VEGETABLES

Pork loin chops are from the lower back, just behind the rib chop. They have the characteristic T-bone shape and a lot of meat, including some of the tenderloin.

Makes 4 servings (5 cups vegetables) Total time: 30 minutes

GRILL:

4

COAT:

4

2

1 bone-in pork loin chops (8–10 oz. each), seasoned with salt and black pepper

Roma tomatoes, halved lengthwise each zucchini and yellow summer squash, halved lengthwise medium red onion, cut into 1/2- inch-thick slices, skewered

STIR IN:

2 1/2

1

Tbsp. olive oil cup each crumbled feta cheese and Kalamata olives Tbsp. chopped fresh thyme Minced zest and juice of 1 lemon

Preheat grill to medium-high. Brush grill grate with oil.

Grill chops, covered, 5 minutes. Flip chops and grill until a thermometer inserted into the thickest parts, but not touching bones, registers 140°; transfer to a plate and tent with foil.

Coat tomatoes, zucchini, summer squash, and onion skewers with nonstick spray and grill, covered, until tender and grill marks appear, 3–4 minutes per side.

Transfer vegetables to a cutting board, and when cool enough to handle, chop, then transfer to a bowl.

Stir in oil, feta, olives, thyme, and lemon zest and juice; season with salt and pepper. Serve chops with vegetables.

Per serving: 615 cal; 32g total fat (8g sat);

175mg chol; 732mg sodium; 13g carb (3g fiber, 6g total sugars); 67 protein