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Home » Pan-Seared Pork Chop and Garlic Parmesan Summer Vegetables

Pan-Seared Pork Chop and Garlic Parmesan Summer Vegetables

April 12, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on April 12, 2016

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 4 servings

Ingredients

For the Pork Chop

  • 4 medium boneless pork chops
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried thyme

For the Vegetables

  • 2 large zucchini
  • 2 large squash
  • 8 small red potatoes
  • 3 cobs of corn
  • 4 -5 tablespoons of Marzetti® Garlic Parmesan Veggie Drizzle™

Instructions

  • Preheat oven to 350F.
  • Season the pork chops with the salt, pepper and thyme.
  • Let pork chops sit at room temperature for 30 minutes.
  • Heat a large oven proof skillet on high heat, add 2 tablespoons of olive oil.
  • Once the pan is screaming hot, add the pork chops.
  • Cook for 4 minutes. Flip and Cook the other side for 4 minutes.
  • Place pork chops into the oven and let cook for 30-45 minutes or until done. *Pork should be at 145° F when done*
  • While the pork is cooking, bring a large pot of water to a boil.
  • Dice zucchini and squash into bite sized pieces.
  • Half and then quarter red potatoes.
  • Toss all of the vegetables, including the whole corn cobs into the boiling water. boil for 20 minutes or until tender.
  • Once tender, drain and set aside.
  • Cut corn from the cobs and toss all of the vegetables together.
  • Plate pork chop and vegetables.
  • Flavor the vegetables with the Marzetti® Garlic Parmesan Veggie Drizzle™
  • Print

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