Pork Chops and Roasted Zucchini Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Pork chops grilled. Zucchini roasted in wedges tossed with herbs, sunflower seeds, and a tangy herb vinaigrette. Simple marinade with oil, lemon juice, fish sauce swapped with tamari, agave replacing maple syrup. Garlic remains but fresh ginger added. Cooking times adjusted slightly. Meat rested under foil; zucchini charred briefly for texture. Toss with herbs and seeds for crunch and freshness. Balanced between savory, citrus, and herbal notes all in 4 to 6 servings. Grain-free, dairy-free, egg-free. Easy main. Quick prep plus a mellow roast. Herbs add brightness. Zucchini soft yet with bite. Minimal fuss, max flavor.
Prep:
15 min
Cook:
19 min
Total:
34 min
Servings:
4 to 6 servings
#pork
#zucchini
#healthy
#grilling
Pork chops grilled. Charred zucchini wedges tossed with herb-packed vinaigrette. Punchy and aromatic. A simple combo—not fussy. Meat gets a quick sear over medium-high heat. Rest time essential—the juices settle, no dryness. Zucchini’s roasted fast in the same pan, picking up those grill marks. Herbs swapped: basil jumps in for mint, pumpkin seeds with a solid crunch instead of sunflower. Dressing brightened by lemon and tamari replacing traditional fish sauce. Agave lends subtle sweetness, paired with sharp ginger kick. One bowl for vinaigrette, another for veggies, then all mixed. Easy prepping, quick cooking. Serves 4 to 6 depending on appetite. Grain-, dairy-, and egg-free. Great midweek meal with a touch of fancy.
Ingredients
Herb Vinaigrette
- 175 ml olive oil
- 30 ml lemon juice
- 30 ml tamari
- 15 ml agave syrup
- 1 small garlic clove, finely grated
- 1 tsp freshly grated ginger
Meat and Vegetables
- 4 pork chops, 2.5 cm thick, bone-in or not
- 3 medium zucchini, cut into 5 cm chunks then quartered
- 3 tbsp olive oil
- 60 g toasted pumpkin seeds
- 20 g chopped dill
- 20 g torn fresh basil leaves
About the ingredients
Olive oil is a stable base; enough fat for grilling and dressing. Lemons bring acidity, fresh and natural. Tamari swaps fish sauce—keeps umami but suits those avoiding seafood. Agave stands in for maple syrup for a neutral sweetness that’s gentle but present. Garlic joins freshly grated ginger for warmth and slight heat. For the pork, bone-in or boneless works—but thickness around 2.5 cm ensures even cooking. Zucchini cut sizeable to keep texture through grilling. Toasted pumpkin seeds bring crunch, replacing the original sunflower seeds for a nuttier flavor profile. Dill remains as a classic fresh herb, but basil steps in for mint, giving a different aromatic punch without overpowering. All ingredients easy to grab from most kitchens and lend themselves to flexible substitutions if needed.
Method
Herb Vinaigrette
- In a large bowl, whisk together olive oil, lemon juice, tamari, agave syrup, grated garlic, and ginger. Set aside.
Meat and Vegetables
- Season pork chops with salt and black pepper on both sides.
- Heat grill pan over medium-high. Cook chops 5 to 6 minutes per side, checking for desired doneness (melting fat edges, slight char). Remove and cover loosely with foil. Rest 12 minutes.
- Meanwhile, toss zucchini with olive oil, salt, and pepper in a separate bowl.
- Using same pan on medium heat, sear zucchini 3 to 4 minutes each side until tender and slightly charred.
- Transfer zucchini to vinaigrette bowl. Stir to coat well.
- Add in pumpkin seeds, chopped dill, and basil. Mix thoroughly.
- Slice rested pork chops thinly on a cutting board.
- Arrange pork and zucchini salad on serving plates. Drizzle extra vinaigrette if desired.
Cooking tips
Whisk vinaigrette ingredients early to layer flavors. Garlic and ginger finely grated ensure smooth blending with oil and lemon. Season pork chops before heating pan, avoid crowding. Medium-high heat forms a crisp sear; cooking each side 5-6 minutes locks in juices. Tent under foil to rest—the pause crucial. Toss zucchini chunks with oil and seasoning separately. Use the same pan to capture residual pork flavor in zucchini char. 3-4 minute sides crisp but don’t overcook. Return zucchini to vinaigrette bowl immediately so warmth melds flavors. Stir in toasted pumpkin seeds and fresh herbs last; prevents wilting and preserves bite. Slice pork across the grain to maximize tenderness when plating. Final drizzle of extra vinaigrette uplifts the dish before serving.
Chef's notes
- 💡 For the vinaigrette, mix oil, lemon juice, tamari in a bowl early on. Ginger and garlic fine grated. It helps in blending flavors well. Let it sit. Reserves flavor.
- 💡 Pork chops should be seasoned with salt and pepper before hitting the grill. Medium-high heat is key. Each side needs to sear for 5 to 6 minutes. Don't crowd pan.
- 💡 Use the same pan for zucchini. It picks up flavor. Toss in olive oil and season. Char sides for about 3 to 4 minutes. Quick but effective, avoid mushy.
- 💡 Zucchini chunks can be cut larger for texture. They should hold up during cooking. It gives a nice contrast to the soft pork. Balances dish nicely at the end.
- 💡 Make sure to let pork rest covered in foil. This settles juices, keeps meat moist. Slice thin against the grain when ready. Looking for tenderness.
Common questions
What's best way to grill pork chops?
Cook on medium-high heat for 5 to 6 minutes each side. Rest before slicing for best results. Juicy meat is the goal.
How to know if zucchini is done?
Look for slight char on the outside. Tender but firm is good. Don't overdo it; no one wants mushy veggies.
Can I use different nuts?
Sure! Pumpkin seeds add crunch. Pine nuts work well too. Swap easily depending on preference. Adjust flavor accordingly.
How to store leftover salad?
Keep separate for best quality. Zucchini can get soggy fast. Fridge works but eat within 2 days for freshness.
