Grilled Date–Ginger Glazed Pork “Chops” + Charred Zucchini & Warm Apple–Red Onion Sauté

Bright, smoky, and a little sweet—these quick grill pork chops get a date-and-ginger glaze that caramelizes beautifully. Served with charred zucchini and a warm apple–red onion sauté that feels like a wintery chutney (but weeknight easy).

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Ingredients

Kroger® Fresh Natural Pork Tenderloin 1 lb (use 2 thick chops’ worth; cut remainder into medallions for lunch, or grill all and save) $3.99 (sale) for 1 lb
Simple Truth Organic® Whole Medjool Dates 6 dates, pitted $6.99 for 12 oz
Organic Ginger Root 1 (1-inch) piece, grated $5.99/lb
Organic Zucchini Squash 1 large (about 10–12 oz) $2.79/lb
Large Fuji Apple – Each 1 apple $1.99/lb
Organic Jumbo Red Onions 1/2 small onion $2.99/lb
Pantry: soy sauce 1 tbsp
Pantry: apple cider vinegar or rice vinegar 1 tbsp
Pantry: olive oil, salt, black pepper as needed
Pantry: smoked paprika or chili flakes (optional) 1/2 tsp

Instructions

Prep: Soak dates in very hot water 5 minutes to soften, then drain.
Prep: Grate ginger. Thin-slice 1/2 red onion. Core and thin-slice apple. Slice zucchini lengthwise into planks (about 1/3-inch thick).
Make date-ginger glaze (stove): In a small pan, combine dates, ginger, soy sauce, vinegar, 1/4 cup water, and optional smoked paprika/chili flakes. Simmer 4–6 minutes, then mash with a fork (or blend) into a thick sauce. Set aside.
Prep pork: Cut pork tenderloin crosswise into 4 pieces; pound 2 pieces slightly flatter for “chops” (about 3/4-inch thick). Season with salt and pepper; rub lightly with oil.
Grill pork: Heat grill to medium-high. Grill pork 3–4 minutes per side, brushing glaze in the last 1–2 minutes so it caramelizes without burning. (Target 145°F internal.) Rest 5 minutes.
Grill zucchini: While pork rests, grill zucchini planks 2–3 minutes per side with oil, salt, pepper until char-marked and tender.
Warm apple-onion sauté (stove): In a skillet, add 1 tbsp oil. Sauté sliced onion 2 minutes. Add apples, pinch of salt, and a splash of water; cook 4–6 minutes until apples are tender but not mushy. Taste—add a tiny splash more vinegar if you want extra brightness.
Serve: Slice pork. Serve with grilled zucchini and the warm apple-onion on the side; spoon a little extra glaze over pork.

Health notes: ~650–800 calories per serving. Healthiness: Moderate—lean-ish pork + lots of produce; glaze adds some sugar but balanced by fiber/veg.

Drink pairing: Wine: Washington Riesling (dry or off-dry) works great with the glaze; also a WA Grenache rosé. Beer: a crisp pilsner.

Careme