Broiled Pork Chops & Zucchini with Greek Yogurt Sauce
Broiling is another method of keeping these thin cut pork chops juicy and tender, and allowing them to rest while you quick broil the zucchini also helps preserve the juiciness.
Mix marinade ingredients: Olive oil, lemon juice, Greek yogurt, oregano, paprika, garlic, sea salt, and black pepper in a large bowl. Add pork chops and toss to coat.
Move your top oven rack to the second position down from the top. Line a rimmed baking sheet with foil and arrange pork chops in a single layer. Broil chops on high for 5-6 minutes a side, or until cooked through to 145 degrees. (I did mine for 5 minutes, then flipped and broiled another 6 minutes, and they were perfect.)
Remove pork chops to a separate plate and tent them with a clean piece of foil to rest; discard the used foil on the sheet pan.
While the pork is cooking, wash and trim the ends off of your zucchini, then cut it into spears: Halve each zucchini lengthwise, halve those again lengthwise so that you have long quarters, then cut those in half width-wise. Toss zucchini spears in a separate large bowl with olive oil, garlic, oregano, sea salt, and black pepper to coat.
After you have removed the foil from the pork chop pan, arrange zucchini in a single layer on that same pan (no need for foil this time) and broil it for five minutes a side, or until zucchini is lightly browned.
While zucchini is cooking, combine all of the Greek yogurt sauce ingredients in a small bowl.
Serve the broiled pork chops and zucchini topped with Greek yogurt sauce.
Notes
Why didn't I just broil everything together? Well, it doesn't all fit nicely on one pan! You don't want to crowd either the zucchini or the chops here.