- 3-4 medium zucchini, Blade D, noodles trimmed
- 4 boneless pork chops, ½” thick
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon dried thyme
- 1/4 cup halved green olives
- salt and pepper
- For the sundried tomato pesto:
- ½ cup sundried tomatoes
- 2 small garlic cloves
- ½ cup packed fresh basil leaves
- 2 tablespoons grated parmesan cheese
- 1 tablespoon pine nuts
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- 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.
Per serving (1 out of 4) – Calories: 398, Fat: 27g, Saturated Fat: 5g, Carbs: 11g, Fiber: 3g, Sugars: 8g, Protein: 31g, Sodium: 337mg