Pan-Grilled Pork With Zucchini Garlic Ribbons

  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.
  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.
  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.
  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.

marinade, olive oil, water, pineapple juice, red wine vinegar, muscovado, onion, salt, garlic granules, ground black pepper, ground cumin, paprika, ground coriander, ground ginger, center, zucchini, zucchini, butter, garlic, salt, ground black pepper, olive oil

Taken from www.allrecipes.com/recipe/257475/pan-grilled-pork-with-zucchini-garlic-ribbons/ (may not work)

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