Natural pork cutlet with zucchini garnish

Ingredients:

For pork cutlets:

• 4 lean pork cutlets on the bone, 1.5 - 2 cm thick.
• 1 teaspoon dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp sweet paprika
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper
• 1 tbsp. l. canola oil

For the zucchini:

• 2 medium zucchini, halved lengthwise and sliced ​​crosswise into 0.5 cm slices
• 1/4 tsp coarse salt
• 2 tablespoons finely chopped fresh parsley (basil, mint, or oregano will also work)
• 1 medium tomato, finely chopped
• 1 teaspoon olive oil
• Juice of 1/2 lemon
• 1/4 cup finely crumbled feta cheese (about 55 g)

Preparation:

1. To prepare and fry pork cutlets: In a small bowl, combine oregano, thyme, paprika, salt, and pepper. Place the pork chops on a cutting board and sprinkle each cutlet on both sides with the spice mixture.
   
   Heat a large skillet over high heat for 1 minute. Pour in the canola oil and, when it's shimmering, add the pork chops. Reduce the heat to medium-high and cook, without moving the chops, until well-browned, 3-4 minutes. Flip the chops over and cook the other side until browned and slightly firm in the center, another 2-3 minutes. Transfer to a plate.
2. To prepare zucchini: Place the zucchini in the pan, season with salt, and cook, stirring occasionally, until softened, 3-4 minutes. Add the herbs, then transfer the zucchini to a medium bowl. Add the tomatoes, olive oil, lemon juice, and sprinkle with feta cheese.
   
   Divide the zucchini among 4 plates and serve with the pork cutlets.