Ingredients 800g lean pork medallions 1 teaspoon Mediterranean mixed herbs 1 green courgette 1 yellow courgette or small squash 300g cherry tomatoes 1 tablespoon Extra Virgin Olive Oil 3 cloves garlic light cooking spray 200g stoned Kalamata olives 200g light feta cheese Juice of half a lemon grated lemon zest Method Preheat oven to 200 degrees fan. Season the pork chops with Mediterranean mixed herbs, salt and pepper. Thinly slice the courgette and squash with a knife or peeler. Toss the tomatoes with 1/2 tbsp of the olive oil, pinch of salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large bowl and set aside. Reduce oven to 140°c Heat a large non-stick pan over medium-high heat, add remaining 1/2 tablespoon of olive oil and courgette with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven. Working in two batches, spray the pan with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter. Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.