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 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes; clean the grates well.
2. Finely chop 1/4 cup Italian parsley leaves and mince 1 garlic clove. Zest and juice 1 lemon, then combine them with the 1/4 cup chopped parsley, 1 minced garlic clove, 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, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes while the grill heats.
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, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
5. Grill 12 ounces seasoned pork loin chops for 4 to 5 minutes per side, closing the lid between turns, until browned and the thickest part reaches 145°F.
6. During the final 7 minutes of cooking, grill 12 ounces seasoned zucchini for 3 to 4 minutes per side, until marked and crisp-tender. Transfer the grilled zucchini to a platter.
7. Rest 12 ounces grilled pork loin chops for 5 minutes, then slice across the grain. Plate the 12 ounces sliced pork with the 12 ounces grilled zucchini and spoon the prepared lemon-parsley sauce over both.