Smoky Grilled Pork Chops and Zucchini Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 608
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 51
- Cholesterol
- 154
- Sodium
- 1488
- Total: 1 hr
- Active: 30 min
Ingredients
1 tablespoon cracked coriander seed
1 tablespoon chipotle powder
1 1/2 teaspoons cumin powder
1 1/2 teaspoons smoked paprika
3/4 teaspoon mustard powder
1 tablespoon kosher salt
4 double-cut pork chops
Extra-virgin olive oil, for drizzling
4 medium zucchini (about 2 pounds)
2 ears corn, cleaned and kernels cut off the cob (about 2 cups)
2 cups halved cherry tomatoes
Juice of 1 lime
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1/2 cup dill, finely chopped
1/2 cup crumbled feta
Directions
- To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
- Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
- Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
- Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
- Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.