Usually dinner is planned based upon what is in the fridge that day. This day we had pork chops, yellow zucchini (not summer squash… I wonder what the difference is), and potatoes. What luck that Weight Watchers has a recipe entitled “Rosemary-Grilled Pork Chops with Potatoes and Zucchini.”
Unfortunately, NYC living does not provide us with a grill, however, our apartment stove luckily provides us with a griddle top! Usually works pretty well (besides the smoke alarm factor).
I love mini potatoes, and when they get crispy and brown, they are my favorite. I haven’t found any healthy way of making them as delicious as when you fry them up, but it’s a fine alternative.
It was easy to use the same top for the pork and zucchini. The rosemary is key in this.
The assemblage was delicious and everything went really well together. It was incredibly easy and, though the potatoes take a pretty long time, it was quick to throw together!
It wound up being about 1.5 servings each based on the pork weight (the recipe called for 4, 4 oz portions but we had 2 6 oz. portions), so the point value was about 9 for the whole meal (would have been 6 with the 4 oz. chops). To get a full meal this delicious for 9 points? I’m in!
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RECIPE
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Ingredients:
- 1/8 tsp lemon zest, or to taste (I used lemon juice only, but I think the zest would have been nice)
- 1 tsp fresh lemon juice, juice of 1 large lemon
- 2 Tbsp rosemary, fresh, chopped
- 3 clove(s) garlic clove(s), crushed with a garlic press
- 1 Tbsp olive oil, extra-virgin
- 16 oz lean boneless pork chop, center-cut, trimmed of all visible fat, 4 (4-ounce)
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 1 pound(s) Yukon Gold potato(es), or any baby potatoes, scrubbed and halved
- 2 medium zucchini, cut lengthwise into 1⁄8-inch-thick slices
Directions:
- 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.
- Spray the grill rack with nonstick spray; prepare the grill.
- 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.
- 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.
