8 Center Cut Boneless Pork Chops, thin sliced, 1/2-inch
1 Tbsp. Greek Seasoning Blend
12 Oz. Zucchini Spirals (and yellow squash veggie spirals)
1 Pinch Salt
1 Pinch Black Pepper
1/4 Cup Kalamata Olives, pitted and sliced
1/4 Cup Garbanzo Beans, rinsed and drained
1/4 Cup Crumbled Feta
1/2 Lemon, juiced
1 tsp. Lemon Zest
1/4 Cup Chopped Parsley
Preheat oven to 450°F.
In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool.
Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest.
While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Sauté until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
In a bowl, toss tomatoes with olive oil. Season with salt, pepper, and thyme. Set your air fryer to 375°F. Air-fry, tossing once after 8 minutes. Add the zucchini spirals and cook for an additional 5 minutes or until tomatoes are blistered. Set aside.
Season the pork chops with Greek seasoning. Spray air fryer basket with cooking spray and cook pork chops at 375°F until 145°F internal temperature. About 8 to 10 minutes. Set aside on a platter to rest. Meanwhile in a medium bowl, add kalamata olives, garbanzo beans, feta cheese, lemon juice, lemon zest and chopped parsley to the roasted tomato-zucchini mixture, toss to combine. Serve with pork chops.