Seared Pork Chops with Rice Pilaf and Roasted Zucchini

Ingredients

• 4 pork chops (about 1-inch thick)
• 1 1/2 cups long-grain white rice
• 2 1/2 cups low-sodium chicken broth (or stock)
• 1 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh parsley, plus more for serving
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 1/2 lb zucchini, cut into 1/2-inch thick half-moons
• 2 tbsp extra-virgin olive oil (for zucchini)
• 1/2 tsp kosher salt (for zucchini)
• 1/4 tsp black pepper (for zucchini)
• 1/2 tsp dried oregano
• 1/4 cup crumbled feta (optional but recommended)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment (optional) for easier cleanup.
2. Cook the zucchini: Spread zucchini on the hot sheet pan. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and oregano. Toss to coat. Roast 18–22 minutes, stirring once halfway, until browned and tender. Set aside and keep warm.
3. Make the rice pilaf: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add onion and cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
4. Stir in cumin, coriander, and smoked paprika. Add rice and stir until the grains are lightly coated and glossy, 1–2 minutes.
5. Add chicken broth, salt, and half the parsley. Bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.
6. Fold in cherry tomatoes, lemon juice, lemon zest, and the remaining parsley. Cover and rest off the heat 5 minutes. Fluff with a fork before serving.
7. Sear the pork chops: Pat pork chops dry. Season both sides with pepper and a pinch of salt if needed. Heat a large skillet over medium-high heat. Add a thin layer of oil (about 1 tsp) if the pan looks dry.
8. Sear pork chops 3–5 minutes per side until deeply browned. Reduce heat to medium and cook 2–6 minutes more as needed until cooked through (time varies by thickness).
9. Rest pork chops on a plate 5 minutes. Slice and serve with rice pilaf and roasted zucchini. If using, sprinkle feta over the zucchini and/or rice just before serving.