Why This Recipe Works

Flipping the pork chops every 2 minutes ensured that the spice rub didn't burn, and sautéing the zucchini in flavorful sun-dried tomato oil lent rich, savory depth to the warm salad.

Before You Begin

Substitute basil and goat cheese for the oregano and feta for a creamier zucchini salad.

Instructions

Cook zucchini, 2 tablespoons tomato oil, shallot, 1 teaspoon salt, garlic, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until zucchini is just tender and lightly browned, 10 to 12 minutes. Transfer to serving bowl. Set aside.

Pat pork dry with paper towels and sprinkle with lemon zest, dried oregano, remaining 1½ teaspoons salt, and remaining 1 teaspoon pepper, pressing to adhere. Heat remaining 1 tablespoon tomato oil in now-empty skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 10 minutes. Transfer to carving board, tent with foil, and let rest for 5 minutes.

Add feta, fresh oregano, sun-dried tomatoes, and lemon juice to zucchini mixture and stir to combine. Slice pork and serve with zucchini.