Pan-Grilled Pork With Zucchini Garlic Ribbons
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 tsps
Olive Oil2 tbsps
Water2 tbsps
Pineapple Juice2 tbsps
Red Wine Vinegar1 tsp
Onion Flakes (to taste)1 tsp
Salt1 tsp
Garlic Granules1 tsp
Ground Black Pepper1 pinch
Ground Cumin1 pinch
Paprika1 pinch
Ground Coriander1 pinch
Ground Ginger790 g
Zucchini (ends trimmed)1 cup
Butter4 cloves
Garlic (pressed)1 tsp
Sea SaltDirections:
1
Combine 2 tablespoons olive oil, water, pineapple juice, red wine vinegar, muscovado sugar, onion flakes, 1/4 teaspoon salt, garlic powder, 1/4 teaspoon black pepper, cumin, paprika, coriander, and ginger in a bowl
2
Add pork chops; flip to coat completely
3
Marinate pork chops in the refrigerator for 30 minutes
4
Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini
5
When you approach seeds, turn zucchini and begin slicing another side
6
Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute
7
Add zucchini ribbons and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir just until ribbons are tender, 2 to 3 minutes
8
Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil
9
Cook pork chops until browned and cooked through, about 3 minutes per side
10
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)
11
Serve pork chops alongside zucchini ribbons