Grilled Cider Pork Chop + Zucchini Ribbon Salad
Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:
Zucchini ribbons are a fun light take on the ubiquitous garden staple. Since you eat them raw, it also makes for a really speedy side dish. Add rice or quinoa to give it more bulk, or just serve over fresh crusty bread.
1⁄4 cup Cider Vinegar
1 teaspoon Honey
1 teaspoon Dijon Mustard
1 teaspoon Rosemary
1 teaspoon Kosher Salt (divided)
11⁄4 pounds Pork Chop (boneless, or they’ll weigh more with bones)
1 pound Zucchini
1 Lemon (zest and juice)
1⁄4 cup Fresh Parsley (or other soft herb)
11⁄2 Tablespoons Extra Virgin Olive Oil (divided)
In a small bowl, whisk together: ¼ cup cider vinegar, 1 teaspoon honey, 1 teaspoon dijon mustard, 1 teaspoon chopped rosemary and a pinch of kosher salt. Add the pork chops and turn to coat. Let sit for 5 minutes and up to overnight in the refrigerator.
Wash zucchini and trim the very tough stem end only. Use a peeler and peel the skin from the zucchini in long ribbons, into a bowl, then keep going all the way down to the core. It might be challenging to peel into the seedy center, so at that point, finely dice the center into cubes and add to the ribbons.
Zest the lemon over top, then add the juice. Add ¼ teaspoon of salt and toss. Chop the parsley and add it. Drizzle on 1 Tablespoon of olive oil. Toss and let the salad sit at room temperature until you’re ready to serve.
Heat a large skillet or grill pan over medium-high heat. Add the remaining olive oil, when hot, add lift the pork from the marinade and sear for 3 - 5 minutes. Flip and cook the other side until pork is medium in the center. Remove and let rest for 3 minutes.
Serve a hearty pile of zucchini salad with pork chops whole, or slice before serving.
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you can quickly sauté the ribbons if you prefer them cooked - or just sear or grill them as a side dish
sub for chicken, steak, salmon or hearty white fish. If using fish, only marinate for 30 minutes
take this outside and grill it!
use any soft herb, no need to purchase parsley for this - basil, tarragon, cilantro, chives, parsley will all be great
to the salad add a can of drained garbanzo beans, tomatoes, diced bell pepper, add in nuts or seeds, crumble on some cheese - also try roasted corn kernels and adding those
Kid Friendly Version
- If they eat pork, you can sear theirs without the marinade if that’s a problem. Or swap pork for chicken - you can use the same marinade but divide it into 2 separate containers if cooking both types of meat. Cook the pork first, then you can do the chicken in the same pan, or just use 2 pans
- If preferred, slice a zucchini and sear it for them - or add on another vegetable that will be eaten while just tasting a zucchini ribbon
- Dice the pork into small pieces or swap out for chicken or salmon
- Sear the zucchini then chop it up
- Add a grain like rice, noodles, or quinoa
For Choosy Eaters
- Serve a favorite dip with the pork and chop it into sticks for dipping or cubes
- Sauté or steam a different vegetable and just taste zucchini today
- Try rolling a zucchini ribbon around a smear of cream cheese, hummus, or a cube of cheddar to bite into a little bundle
Prep Ahead & Use It Up
Make the marinade and let pork marinate for up to a day
Don’t pour the used marinade into the pan over the pork chops because the honey will burn. If you’d like to make a pan sauce here, after the second side is mostly cooked, add a splash of lemon or cider vinegar to the pan and scrape up the brown bits as it sizzles. Remove pork and add a few teaspoons of water or stock; simmer. Then add a teaspoon of butter off the heat. Pour over the pork chops.