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Greek-Spiced Pork Chops with Warm Zucchini-Feta Salad
Ingredients
  • 4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped, plus 3 tablespoons sun-dried tomato oil, divided
  • 1 shallot, sliced thin
  • 2 ½ teaspoons
  • kosher salt,
  • divided
  • 2 garlic cloves, sliced thin
  • 1 ¼ teaspoons pepper
  • 4 (6- to 8-ounce boneless pork chops, ¾ to 1 inch thick, trimmed
  • 2 teaspoons grated lemon zest plus 1 teaspoon juice
  • 2 teaspoons dried oregano
  • 2 ounces
  • feta cheese,
  • crumbled (½ cup)
  • 2 tablespoons fresh oregano leaves
Steps
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