Pan-Grilled Pork with Zucchini Garlic Ribbons recipe
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Ingredients
- 2 tablespoons olive oil 2 tablespoons water 2 tablespoons pineapple juice 2 tablespoons red wine vinegar 1 tablespoon muscovado (dark brown) sugar ½ teaspoon onion flakes, or to taste ¼ teaspoon salt ¼ teaspoon garlic granules ¼ teaspoon ground black pepper 1 pinch ground cumin 1 pinch paprika 1 pinch ground coriander 1 pinch ground ginger ¾ pound thinly sliced, center-cut boneless pork chops 1 ¾ pounds zucchini, ends trimmed ¼ cup butter 4 cloves garlic, pressed ½ teaspoon sea salt ¼ teaspoon ground black pepper 1 ½ teaspoons olive oil
Nutrition Info
- 303.8 caloriescarbohydrate: 11.2 gcholesterol: 57.5 mgfat: 23.8 gfiber: 2.7 gprotein: 13.7 gsaturatedFat: 9.7 gservingSize: -sodium: 484.4 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Pan-Grilled Pork with Zucchini Garlic Ribbons
Directions
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Combine 2 tablespoons olive oil, water, pineapple juice, red wine vinegar, muscovado sugar, onion flakes, 1/4 teaspoon salt, garlic powder, 1/4 teaspoon black pepper, cumin, paprika, coriander, and ginger in a bowl. Add pork chops, flip to coat completely. Marinate pork chops in the refrigerator for 30 minutes.
Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini. When you approach seeds, turn zucchini and begin slicing another side.
Heat butter in a skillet over medium heat, cook and stir garlic until fragrant, about 1 minute. Add zucchini ribbons and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, cook and stir just until ribbons are tender, 2 to 3 minutes.
Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil. Cook pork chops until browned and cooked through, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve pork chops alongside zucchini ribbons.