Careme

Ingredients

• Boneless Pork Loin Chops

  2 chops (6 ounces each, about 3/4 inch thick) $6.21
• Organic Zucchini Squash

  12 ounces $2.77
• Vine On Tomato

  8 ounces $2.79
• Basil

  1/4 cup loosely packed $4.19
• canned cannellini beans, drained and rinsed

  1 can (15 ounces)
• Organic Garlic

  1 clove $2.69
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  1 tablespoon
• garlic powder

  1/2 teaspoon
• dried rosemary

  1 teaspoon
• kosher salt

  2 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high for 10 minutes. Meanwhile, slice 12 ounces zucchini lengthwise into 1/2-inch planks, dice 8 ounces tomato, mince 1 garlic clove, and chop 1/4 cup basil.
2. Pat 2 pork loin chops (6 ounces each) dry, then coat them with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon dried rosemary, and 1/2 teaspoon garlic powder; let stand while the grill finishes heating.
3. Combine 1 can (15 ounces) cannellini beans, 8 ounces diced tomato, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, then remove from the heat and fold in 1/4 cup chopped basil.
4. Coat 12 ounces zucchini with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Grill for 3 to 4 minutes per side until browned and just tender, then transfer to a platter.
5. Grill 2 seasoned pork loin chops (6 ounces each) for 4 to 5 minutes per side, or until their thickest parts reach 145°F. Transfer the 2 pork loin chops to the platter and rest for 5 minutes.
6. Divide the warm tomato-white bean mixture between two plates, then add 1 grilled pork loin chop and 6 ounces grilled zucchini to each plate.