Wow, this next meal is awesome too from Home Chef. As a single lady, I prepared 2 chops so I eat one tonight and another tomorrow. If I fix 2 meals per week this way, eat out once, and fix some easy breezy meals the other 2 nights, it makes a weeks worth of delicious, healthy meals! I adjusted the quantity of squash and came up short, the were so yummy, so use the recommended amount!
Preheat oven at 400
1 yellow squash
2 green onions – I added more
2 garlic cloves
1 oz roasted red peppers ( love these, used 2 from the jar)
1/2 oz pitted kalamata olives (I’m not a big fan but they do add a nice flavor and I just used 2)
2 boneless pork chops ( I misread and had bone in)
1 tsp Italian seasoning blend(I use Ms. Dash)
6 oz marinara sauce ( didn’t measure, I’ll use more next time)
1 oz grated Parmesan cheese
Angle cut the squash and green onions, keeping white and green portions seperate
Chop roasted red peppers and olives 1/4 dice
Pat dry chops, put seasoning on both sides, salt, and pepper
Toss squash on aluminum foil covered tray (makes for easy cleanup), toss w olive oil, Italian seasoning, salt, and pepper. Single layer, cook 12-15 minutes.
Sear chops in a medium pan over medium-high heat, adding oil and chops for 2-3 minutes per side.
Add marinara, 1/4 cup water, white part of green onions, half the garlic, bring to a boil. Reduce to simmer and cook till chips are at 145 degrees and marinara is consistency of thick pasta sauce, 6-10 minutes. Remove pan and rest chops for 5 minutes.
Make relish by combining roasted red peppers, olives, green part of onions, garlic and 1 tsp of olive oil.
Plate by spooning sauce on plate, adding chip on top, spoon relish and serve with roasted squash with Parmesan cheese!