Seared Pork Chop with Tzatziki, Bell Pepper-Tomato Medley & Feta

Directions

1. Preheat the oven to 450°F.
2. On a baking sheet, arrange the bell peppers after trimming, then add the cut red onion in a single layer.
3. Scatter the grape tomatoes over the sheet with the peppers and onions.
4. Drizzle with balsamic vinaigrette, season with oregano and salt and pepper, then toss to coat and spread into an even layer.
5. Roast in the oven until the vegetables are tender and the tomatoes begin to burst, about 20 minutes, giving the pan a shake once during cooking.
6. While the vegetables roast, heat a nonstick skillet over medium-high heat and wait until hot.
7. Pat the pork chops dry and season both sides with salt and pepper.
8. Add a splash of olive oil to the skillet, then sear the chops 3–4 minutes per side until browned and cooked through; transfer to a plate and cover loosely with foil.
9. When the veggies come out of the oven, crumble feta over them and toss to combine.
10. To serve, divide the chops and the feta-tlecked medley onto plates and spoon tzatziki over the chops.