Grilled Cider Pork Chop + Zucchini Ribbon Salad

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.