Rosemary Grilled Pork Chops with Potatoes & Zucchini

Kim Biegacki

By
@pistachyoo

This recipe comes straight from Weight Watchers online site. It is an incredible recipe and so very tasty. When cooking anything on the grill I think it tastes better anyway. smile..... I do love veggies cooked on the grill! I could eat them all day long. The aroma of the Rosemary grilled onto the pork chop is so yummy. My husband just loved this dish as much as I did. Points for one pork chop and veggies is 7 points. WW=7points


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Comments:

Serves:

4 people

Prep:

1 Hr 15 Min

Cook:

45 Min

Method:

Grill

Ingredients

1/8 tsp
lemon zest, or to taste (i used 1 tbsp of zest)
1 tsp
fresh lemon juice, juice of 1 large lemon
2 Tbsp
rosemary, fresh, chopped
3 clove
garlic, crushed with a garlic press
1 Tbsp
olive oil, extra virgin
16 oz
boneless pork chop, center-cut, trimmed of fat (4 --4 oz. chops)
1 tsp
salt
1/2 tsp
pepper, freshly ground
1 lb
uncooked yukon gold potatoes, or any baby potatoes, scrubbed and halved
2 medium
zucchini, cut lengthwise into 1/8 inch thick slices

Directions Step-By-Step

1
Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
2
Spray the grill rack with nonstick spray; prepare the grill.
3
Toss the potatoes with the remaining rosemary mixture,1/4 teaspoon of remaining salt, and 1/8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
4
Sprinkle the zucchini with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1?4 of zucchini and potatoes per serving.
5
Weight Watchers value = 7 points (1 pork chop and veggies)

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy