AuthoradminCategory,
Yields1 Serving
 4 Bone-in Pork Chops, 1-inch thick
 4 Lemons, juiced
 ¼ cup Olive Oil
 4 Garlic Cloves, minced
 ½ tbsp Dried Oregano
 ½ tbsp Dried Thyme
 2 tsp Salt
 1 tsp Black Pepper
 1 tsp Dried Basil
 ½ lb Baby Potatoes, quartered
 2 Large Zucchini, cut into 1/2-inch thick slices
1

Place pork chops in a large Ziploc bag. Set aside.

2

In a mixing bowl, combine the lemon juice, olive oil, garlic, oregano, thyme, salt, pepper, and basil; whisk until thoroughly combined.

3

Reserve 2 tablespoons of the marinade and add the rest of the marinade to the ziploc bag.

4

Seal the bag and rub the marinade all around the pork chops. Set aside for 30 minutes, or in the fridge for up to 8 hours.

5

Preheat the oven to 425˚F. In a large mixing bowl, combine cut potatoes and sliced zucchini.

6

Pour the reserved marinade over the vegetables and gently mix it all together.

7

Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange them in a single layer.

8

Remove pork chops from the marinade and set them over the vegetables; discard the remaining marinade.

9

Bake for 23 to 25 minutes, or until the internal temperature of pork chops reaches 140˚F.

10

Remove pan from oven; remove the pork chops, set aside, and keep covered.

11

Set the oven to BROIL and pop the veggies back in the oven for 4 more minutes, or until just starting to char. This is optional but it adds a nice caramelization to the veggies.

12

Remove from the oven and serve the pork chops with the veggies.

Ingredients

 4 Bone-in Pork Chops, 1-inch thick
 4 Lemons, juiced
 ¼ cup Olive Oil
 4 Garlic Cloves, minced
 ½ tbsp Dried Oregano
 ½ tbsp Dried Thyme
 2 tsp Salt
 1 tsp Black Pepper
 1 tsp Dried Basil
 ½ lb Baby Potatoes, quartered
 2 Large Zucchini, cut into 1/2-inch thick slices

Directions

1

Place pork chops in a large Ziploc bag. Set aside.

2

In a mixing bowl, combine the lemon juice, olive oil, garlic, oregano, thyme, salt, pepper, and basil; whisk until thoroughly combined.

3

Reserve 2 tablespoons of the marinade and add the rest of the marinade to the ziploc bag.

4

Seal the bag and rub the marinade all around the pork chops. Set aside for 30 minutes, or in the fridge for up to 8 hours.

5

Preheat the oven to 425˚F. In a large mixing bowl, combine cut potatoes and sliced zucchini.

6

Pour the reserved marinade over the vegetables and gently mix it all together.

7

Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange them in a single layer.

8

Remove pork chops from the marinade and set them over the vegetables; discard the remaining marinade.

9

Bake for 23 to 25 minutes, or until the internal temperature of pork chops reaches 140˚F.

10

Remove pan from oven; remove the pork chops, set aside, and keep covered.

11

Set the oven to BROIL and pop the veggies back in the oven for 4 more minutes, or until just starting to char. This is optional but it adds a nice caramelization to the veggies.

12

Remove from the oven and serve the pork chops with the veggies.

Lemon Garlic Baked Pork Chops with Squash and Potatoes