Rosemary Grilled Pork Chops, Potatoes & Zucchini

2
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

Rating:

★★★★★ 3 votes

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

How to Make Rosemary Grilled Pork Chops, Potatoes & Zucchini

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)

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