Rosemary-grilled pork chops with potatoes and zucchini
1
Points® value
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
⅛ tsp, or to taste
Fresh lemon juice
1 tsp, juice of 1 large lemon
Rosemary
2 Tbsp, fresh, chopped
Garlic
3 clove(s), crushed with a garlic press
Olive oil
1 Tbsp, extra-virgin
Uncooked lean boneless pork chop
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
1 pound(s), or any baby potatoes, scrubbed and halved
Uncooked zucchini
2 medium, cut lengthwise into 1⁄8-inch-thick slices
