w.w. rosemary grilled pork chops potato & zucchini

Name: W.W. Rosemary Grilled Pork Chops Potato & Zucchini
Prep time: 1 h 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/8 teaspoon(s) lemon zest, or to taste (i used 1 tbsp of zest); 1 teaspoon(s) fresh lemon juice, juice of 1 large lemon; 2 tablespoon(s) rosemary, fresh, chopped; 3 clove(s) garlic, crushed with a garlic press; 1 tablespoon(s) olive oil, extra virgin; 16 ounce(s) boneless pork chop, center-cut, trimmed of fat (4 --4 oz. chops); 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper, freshly ground; 1 pound(s) uncooked yukon gold potatoes, or any baby potatoes, scrubbed and halved; 2 medium zucchini, cut lengthwise into 1/8 inch thick slices

(3 RATINGS)

298 Pinches 2 Photos

Kim Campbell

Youngstown, OH

Updated on Apr 10, 2011

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

Rate

prep time 1 Hr 15 Min

cook time 45 Min

method Grill

yield 4 people

Ingredients

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

How To Make w.w. rosemary grilled pork chops potato & zucchini

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.

Step 2

Spray the grill rack with nonstick spray; prepare the grill.
Step 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.
Step 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.
Step 5

Weight Watchers value = 7 points (1 pork chop and veggies)
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