Careme

Ingredients

• Boneless Pork Loin Chop

  12 ounces $6.21
• Zucchini Squash

  12 ounces $2.29
• Organic Lemons

  1 lemon $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Garlic

  1 clove
• Extra-virgin olive oil

  3 tablespoons
• Honey

  1 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes; clean the grates well.
2. Zest and juice 1 lemon; chop 1/4 cup Italian parsley leaves and mince 1 garlic clove. Combine them with 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
3. Pat 12 ounces boneless pork loin chops dry. Rub them with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.
4. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks. Coat them with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.
5. Grill 12 ounces seasoned pork loin chops with the lid closed for 4 to 5 minutes, then flip them.
6. After flipping the 12 ounces pork loin chops, add the 12 ounces seasoned zucchini to the grill and cook the zucchini for 3 to 4 minutes per side. Cook the pork for another 4 to 5 minutes, until its thickest part reaches 145°F.
7. Transfer the 12 ounces grilled pork loin chops to a board and rest for 5 minutes. Transfer the 12 ounces grilled zucchini to a platter when marked and crisp-tender.
8. Slice the 12 ounces rested pork loin chops across the grain, divide them and the 12 ounces grilled zucchini between two plates, and spoon half of the prepared lemon-parsley sauce over each serving.