Grilled Pork Chops with Charred Tomatillo Relish & Zucchini
This bright grill-friendly dinner layers smoky pork chops with a chunky warm tomatillo-pepper relish and crisp pan-seared zucchini for a fresh, seasonal change of pace.
Back to full listIngredients
- Kroger Bone-In Pork Loin Center Cut Chop 1 lb $6.29/lb
- Fresh Tomatillo 1 lb $2.99/lb
- Fresh Orange Bell Pepper 1 $1.67 each
- Zucchini 1 lb $2.29/lb
- Garlic 2 cloves $1.50 each
- Cilantro 2 tablespoons chopped $1.99 per bunch
- Fresh Organic Limes 1 lime $1.29 each
- Airfield Estates Yakima Valley Chardonnay 1 x 750 ml $14.99
Instructions
- Prep 1 lb bone-in pork loin center cut chops ($6.29). Pat dry and season all over with salt, pepper, and a little oil. Let stand while you prepare the vegetables.
- Preheat a grill or grill pan to medium-high. Remove husks from 1 lb tomatillos ($2.99) and rinse off the sticky coating. Core and quarter 1 fresh orange bell pepper ($1.67). Trim 1 lb zucchini ($2.29) and slice into long planks or thick half-moons. Mince 2 cloves garlic from 1 bulb ($1.50 each, use about $0.20 worth). Chop 2 tablespoons cilantro from 1 bunch ($1.99, use about $0.30 worth). Cut 1 lime ($1.29) in half.
- Toss the 1 lb tomatillos and the 1 orange bell pepper with a little oil and salt. Grill them first, turning as needed, until charred and softened, about 8 to 10 minutes total. Transfer to a cutting board and roughly chop.
- In a bowl, combine the chopped grilled tomatillos and pepper with the 2 minced garlic cloves, 2 tablespoons chopped cilantro, and juice from half of the 1 lime. Season with salt and pepper. This becomes your smoky tomatillo relish.
- Grill the 1 lb pork chops over medium-high heat for about 4 to 5 minutes per side, depending on thickness, until nicely marked and cooked through to 145°F. Rest the chops 5 minutes.
- While the pork rests, cook the 1 lb zucchini. If using a grill, grill the zucchini 2 to 3 minutes per side until tender-crisp. If using a skillet on the stove, sear the zucchini in a little oil over medium-high heat for 4 to 5 minutes total. Season with salt, pepper, and a squeeze of the remaining 1/2 lime.
- Serve the grilled pork chops with the warm tomatillo-pepper relish spooned over top and the zucchini on the side.
- Wine note: Albariño loves the tart tomatillo and grilled vegetables, while unoaked Chardonnay handles the pork’s richness without overwhelming the dish.
Cook time: 45 minutes
Estimated cost: $15-19
Health notes: Approx. 520-680 calories per serving. Excellent protein, moderate carbs, and a lighter profile than breaded chops. Tomatillos and peppers add vitamin C, while zucchini keeps the plate vegetable-forward.
Drink pairing: Albariño is excellent with the tangy tomatillo relish and grilled pork, while unoaked Chardonnay offers a rounder but still fresh pairing for the char and savory juices.
Wine picks:
- Airfield Estates Yakima Valley Chardonnay $14.99 1 x 750 ml
- Chateau Ste. Michelle Chardonnay Washington White Wine $7.97 1 x 750 ml
Why it works: For Grilled Pork Chops with Charred Tomatillo Relish & Zucchini, I’d lean toward fresher, less-oaky Chardonnay rather than buttery styles. The tomatillo relish brings tart green acidity and smoky char, while the pork adds moderate richness. A Washington Chardonnay keeps the pairing regional for WA in March and has the brightness to handle the relish without flattening it. For 2 people, one 750 ml bottle is the right size. If you want a slightly nicer bottle to match a polished grilled dinner, Airfield Estates is the best fit; for a more value-minded option, Chateau Ste. Michelle is excellent.