Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 1/2- to 3/4-inch-thick lean bone-in pork rib chops
• 1 tablespoon canola oil
• 2 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick pieces
• 1/4 teaspoon kosher salt
• 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano is great, too)
• 1 medium tomato, finely chopped
• 1 teaspoon olive oil
• Juice of 1/2 lemon
• 1/4 cup finely crumbled feta cheese (about 2 ounces)

Instructions

1. To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend. Heat a large skillet over high heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3 to 4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2 to 3 minutes more. Transfer to a plate and set aside. To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3 to 4 minutes. Stir in the herbs, then transfer the zucchini to a medium bowl. Stir in the tomato, olive oil, and lemon juice, then sprinkle with the feta cheese. Divide the zucchini among 4 plates and serve with the pork chops.