Pan-Grilled Pork with Zucchini Garlic Ribbons

Marinated and pan-grilled pork chops are served alongside zucchini ribbons cooked in butter and garlic in this easy gluten-free meal.

• Preparation Time: 20 mins
• Cooking Time: 9 mins
• Total Time: 29 mins
• Calories: 304 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup butter
• 2 tablespoons water
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons olive oil
• 1 pinch ground ginger
• 2 tablespoons red wine vinegar
• 1 pinch paprika
• 1 pinch ground cumin
• 1 pinch ground coriander
• ½ teaspoon sea salt
• 4 cloves garlic, pressed
• 2 tablespoons pineapple juice
• 1 tablespoon muscovado (dark brown) sugar
• ½ teaspoon onion flakes, or to taste
• ¼ teaspoon garlic granules
• ¾ pound thinly sliced, center-cut boneless pork chops
• 1 ¾ pounds zucchini, ends trimmed

Recipe Instructions

Step 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. Add pork chops; flip to coat completely. Marinate pork chops in the refrigerator for 30 minutes.

Step 2

Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini. When you approach seeds, turn zucchini and begin slicing another side.

Step 3

Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. 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.

Step 4

Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil. Cook pork chops until browned and cooked through, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve pork chops alongside zucchini ribbons.