Pan-Seared Pork Chops

Assemble the kebabs: thread the bell pepper, onion, zucchini, potatoes, and lemon wedges onto skewers, mixing up the order as you go. 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 the skewers and roast on a baking sheet for 20-25 minutes, until lightly caramelized. HINT: If you have a grill, cook the skewers there! Remember to rotate half way through cooking.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-5 minutes per side, until golden brown and cooked to desired doneness (we like medium-well!). HINT: If you have a grill, fire it up to medium and cook the chops there!

While the pork cooks, make the oregano-mint pesto: in a small bowl, combine the oregano, mint, remaining garlic, remaining lemon zest, 2 tablespoons olive oil, and a squeeze of lemon juice. Season with salt and pepper.