Thyme Pork Chops with Sundried Tomato Zucchini Noodles
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Ingredients
3-4medium zucchiniBlade D, noodles trimmed
4boneless pork chops½” thick
1tablespoonextra virgin olive oil
¼teaspoondried thyme
1/4cuphalved green olives
salt and pepper
For the sundried tomato pesto:
½cupsundried tomatoes
2small garlic cloves
½cuppacked fresh basil leaves
2tablespoonsgrated parmesan cheese
1tablespoonpine nuts
¼cupextra virgin olive oil
¼teaspoonsalt
pepper
Instructions
Preheat the oven to 400 degrees.
Prepare the pesto. Place all of the ingredients for the pesto in a food processor and pulse until creamy. Transfer the pesto to a large mixing bowl and add in the zucchini noodles. Toss well to combine. Set aside.
Brush the pork chops with the olive oil and season with thyme, salt and pepper.
Heat a cast-iron or oven-safe medium skillet over medium heat. Once heated, add the pork chops to the pan and cook for 3 minutes per side until golden-brown. Transfer the chops to the oven and cook for another 7-9 minutes (if using a thermometer, chops should register at 140 degrees in the thickest part.) Remove the pan from the oven, scatter in the olives to let heat up, and let the chops and olives sit for about 5 minutes.
Divide the zucchini noodle mixture onto two plates. Top each with a pork chop. Garnish with the heated olives.
Recipe Notes
Per serving (1 out of 4) - Calories: 398, Fat: 27g, Saturated Fat: 5g, Carbs: 11g, Fiber: 3g, Sugars: 8g, Protein: 31g, Sodium: 337mg