Food and Recipes Recipes Greek Pork Chops with Squash and Potatoes 4.0 (1) 1 Review One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Styling: Caroline M. Cunningham Hands On Time: 20 mins Total Time: 1 hrs 40 mins Yield: Serves 4 (serving size: 1 pork chop and about 1 cup vegetables) Ingredients 4 (1-inch-thick) frenched pork loin chops 1/2 cup fresh lemon juice 4 tablespoons olive oil 3 garlic cloves, minced 3 tablespoons chopped fresh oregano 1 teaspoon black pepper 3 teaspoons kosher salt, divided 2 medium yellow squash, sliced 1/2 inch thick 1 large zucchini, sliced 1/2 inch thick 1/2 pound small red potatoes, quartered Directions 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. 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. Rate it Print