Orange Pork Chops with Zucchini

Name: Orange Pork Chops with Zucchini
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil (extra virgin); 3 pork chops (boneless center-cut, about 6 oz each); 2 zucchinis (medium, sliced into 1/2-inch rounds); 1 orange (medium, sliced into thin rounds); 0.25 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Seared pork chops baked with fresh orange slices and tender zucchini rounds with warm spice notes.

Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $3.28/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Calorie
High-Protein
Low-Carb
Low-Sugar
Paleo
Whole30
Low-Sodium

Ingredients

1 tablespoon olive oil (extra virgin)
3 pork chops (boneless center-cut, about 6 oz each)
2 zucchinis (medium, sliced into 1/2-inch rounds)
1 orange (medium, sliced into thin rounds)
0.25 teaspoon ground cinnamon
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium-high heat and sear the pork chops for 2 minutes per side until lightly browned.
Slice zucchini into 1/2-inch rounds and slice orange into thin rounds.
Place browned pork chops and zucchini rounds in a 9x13-inch baking dish and top with orange slices; evenly sprinkle with ground cinnamon, salt, and black pepper.
Cover tightly with aluminum foil and bake for 50 to 60 minutes until the pork reaches an internal temperature of 145 degrees F and zucchini is tender.
Let rest for 5 minutes before serving.

Notes

Keeps well in an airtight container for up to 4 days, making it ideal for planned leftovers.

Nutrition (per serving)

Calories: 343
Protein: 36.9 g
Carbohydrates: 9.9 g
Fat: 16.9 g
Fiber: 2.6 g
Sodium: 485 mg
Saturated Fat: 5.2 g
Sugar: 7.1 g
Cholesterol: 114 mg