Rosemary-grilled pork chops with potatoes and zucchini

7
7
4
Smartpoints value per serving
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. The delectable pork chops get a robust flavor from the rosemary rub. Fit for guests, this easy full meal is ready in just an hour. 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.

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.

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