Careme

Ingredients

• Signature SELECT Boneless Pork Top Loin Chops

  2 chops (about 12 ounces total) $6.74
• Green Zucchini Squash

  1 medium (about 8 ounces) $1.00
• Red Plum

  1 medium $0.51
• On The Vine Red Tomato

  1 medium $0.55
• Red Onion

  1/4 small $1.87
• Organic Garlic

  1 clove $0.79
• Lemon Large

  1/2 lemon $1.29
• Extra-virgin olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Capers

  1 tablespoon, drained
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Preheat a grill to medium-high. Cut the zucchini lengthwise into 1/2-inch planks; dice the plum and tomato, finely chop the red onion, mince the garlic, and cut the lemon half into wedges.
2. Pat the pork chops dry. Rub them with 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper; let them stand while you prepare the agrodolce.
3. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook the onion and garlic for 2 minutes, then add the plum, tomato, vinegar, honey, and capers. Simmer for 5 minutes until glossy but still chunky, then remove from the heat.
4. Coat the zucchini with the remaining olive oil and season with the remaining salt and pepper.
5. Grill the pork for 4–5 minutes per side, or until the thickest part reaches 145°F. Grill the zucchini alongside it for 3–4 minutes per side, until tender and striped with char.
6. Transfer the pork to a plate and rest for 5 minutes. Squeeze one lemon wedge into the agrodolce and taste, adjusting the salt or vinegar if needed.
7. Plate the grilled zucchini with the pork chops, spoon the warm plum-tomato agrodolce over the pork, and serve with the remaining lemon wedges.