Greek Pork Chops with Zucchini and Feta

• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 1/2 - to 3/4-inch-thick lean bone-in pork rib chops
• 1 tablespoon canola oil
• 2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
• 1/4 teaspoon kosher salt
• 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
• 1 medium tomato, finely chopped
• 1 teaspoon olive oil
• Juice of 1/2 lemon
• 1/4 cup finely crumbled feta cheese (about 2 ounces)

1. To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl.
2. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.
3. Heat a large skillet over high heat for 1 minute.
4. Add the canola oil, and once it shimmers, add the chops.
5. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes.
6. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more.
7. Transfer to a plate and set aside.
8. To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes.
9. Stir in the herbs, then transfer the zucchini to a medium bowl.
10. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese.
11. Divide the zucchini among 4 plates and serve with the pork chops.
12. Per serving: Calories 252; Total Fat 13g; Protein 28g; Dietary Fiber 2g; Sugars 3g

oregano, thyme, sweet paprika, kosher salt, ground black pepper, chops, canola oil, zucchini, kosher salt, fresh parsley, tomato, olive oil, lemon, feta cheese

Taken from www.foodnetwork.com/recipes/melissa-darabian/greek-pork-chops-with-zucchini-and-feta.html (may not work)