Hands-on Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)
Photo: Hector Sanchez Styling: Caroline M. Cunningham  

How to Make It

Step 1

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Step 2

Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Step 3

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Step 4

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

Ratings & Reviews