Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
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  • 3 star values: 1
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  • 1 star values: 0

One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.

Recipe by Southern Living May 2016

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Read the full recipe after the video.

Recipe Summary test

hands-on:
20 mins
total:
1 hr 40 mins
Yield:
Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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