7

Rosemary-Grilled Pork Chops with Potatoes and Zucchini

Total Time
1 hr 6 min
Prep
13 min
Cook
53 min
Serves
4
Difficulty
Moderate
This recipe gives new meaning to the term “one pot.” Although a grill isn’t a pot, it is the ideal way to cook an entire meal.
Ingredients

lemon zest

tsp, or to taste

fresh lemon juice

1 tsp, juice of 1 large lemon

rosemary

2 Tbsp, fresh, chopped

garlic clove(s)

3 medium clove(s), crushed with a garlic press

olive oil

1 Tbsp, extra-virgin

uncooked lean boneless pork chop(s)

16 oz, center-cut, trimmed of all visible fat, 4 (4-ounce)

table salt

1 tsp

black pepper

½ tsp, freshly ground

uncooked Yukon gold potato(es)

1 pound(s), or any baby potatoes, scrubbed and halved

uncooked zucchini

2 medium, cut lengthwise into 1⁄8-inch-thick slices

Instructions

  1. 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.
  2. Spray the grill rack with nonstick spray; prepare the grill.
  3. 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.
  4. 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.
Notes
If you’ve never tried grilled potatoes or grilled zucchini, let this recipe be a delicious introduction.For rich caramelized citrus flavor, cut a lemon in half and grill it, cut-side down, until lightly browned and slightly softened, about 5 minutes. Squeeze the warm juice over the zucchini just before serving.

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