- Marinade:
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons pineapple juice
- 2 tablespoons red wine vinegar
- 1 tablespoon muscovado (dark brown) sugar
- 1/2 teaspoon onion flakes, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon garlic granules
- 1/4 teaspoon ground black pepper
- 1 pinch ground cumin
- 1 pinch paprika
- 1 pinch ground coriander
- 1 pinch ground ginger
- 3/4 pound thinly sliced, center-cut boneless pork chops
- Zucchini Ribbons:
- 1 3/4 pounds zucchini, ends trimmed
- 1/4 cup butter
- 4 cloves garlic, pressed
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons olive oil
- 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.
05/18/2018
recipepes.com
Pan-Grilled Pork with Zucchini Garlic Ribbons, recipe
PT15M
PT1H
5
455 calories
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