Rosemary-grilled pork chops with potatoes and zucchini
⅛ tsp, or to taste
Fresh lemon juice
1 tsp, juice of 1 large lemon
2 Tbsp, fresh, chopped
3 medium clove(s), crushed with a garlic press
1 Tbsp, extra-virgin
Uncooked lean boneless pork chop(s)
16 oz, center-cut, trimmed of all visible fat, 4 (4-ounce)
½ tsp, freshly ground
Uncooked Yukon gold potato(es)
1 pound(s), or any baby potatoes, scrubbed and halved
2 medium, cut lengthwise into 1⁄8-inch-thick slices
- Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
- Spray the grill rack with nonstick spray; prepare the grill.
- Toss the potatoes with the remaining rosemary mixture,1⁄4 teaspoon of remaining salt, and 1⁄8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
- Sprinkle the zucchini with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1⁄4 of zucchini and potatoes per serving.