Pan-Seared Pork Chops with Roasted Veggie Kebabs and Herb Pesto

These pan-seared pork chops are the perfect centerpiece for a vibrant summer meal. Paired with roasted vegetable kebabs featuring zucchini, bell pepper, red onion and potatoes, every bite is packed with color and flavor. A bright oregano-mint pesto adds a fresh, tangy finish that ties everything together.

If you’ve never roasted lemon wedges before, you’re in for a treat-they become sweet and juicy, perfect for squeezing over the caramelized veggies. This dish is naturally gluten-free and comes together in under an hour, making it ideal for a weeknight dinner or a casual weekend cookout.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit GarlicView ingredient guideLike ingredientDislike ingredient

12 unit Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit MintView ingredient guideLike ingredientDislike ingredient

1 unit OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

4 unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Remove pork chops from fridge and let come to room temperature. Soak wooden skewers in water. Halve, peel and slice red onion into 1/2-inch wedges. Halve, core, seed and remove white ribs from bell pepper; cut into 1-inch cubes. Cut potatoes and zucchini into 1/2-inch cubes. Mince oregano and mint leaves. Zest and halve lemon; cut one half into 4 wedges. Mince or grate garlic.
2. Assemble kebabs: thread bell pepper, onion, zucchini, potatoes and lemon wedges onto skewers, mixing order. In a small bowl, combine half the lemon zest, half the garlic, 1 1/2 tablespoons olive oil and a large pinch of salt and pepper. Drizzle over skewers and roast on a baking sheet for 20-25 minutes until lightly caramelized. (If using a grill, cook skewers there, rotating halfway.)
3. Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Season pork chops on both sides with salt and pepper. Add to pan and cook 4-5 minutes per side until golden brown and cooked to desired doneness (medium-well recommended). (If using a grill, cook chops over medium heat.)
4. While pork cooks, make oregano-mint pesto: in a small bowl, combine oregano, mint, remaining garlic, remaining lemon zest, 2 tablespoons olive oil and a squeeze of lemon juice. Season with salt and pepper.
5. Serve pork chops alongside veggie kebabs. Squeeze a roasted lemon wedge over veggies. Spoon oregano-mint pesto over pork and enjoy.

Recipe Tips

FAQ

Can I use a different protein instead of pork chops?

Yes, you can substitute chicken breasts or firm tofu; adjust cooking times accordingly.

Can I make the pesto ahead of time?

Absolutely. The oregano-mint pesto can be made up to 2 days in advance and stored in the refrigerator.

What if I don't have wooden skewers?

You can roast the vegetables directly on a baking sheet without skewers; just toss them with the oil and seasonings and spread in a single layer.