ROSEMARY-GRILLED PORK CHOPS WITH POTATOES & ZUCCHINI - 7 Points

By Nana_CAM

Weight Watchers 7 PointsPlus Value
This recipe gives new meaning to the term "one pot". Although a grill isn't a pot, it is the ideal way to cook an enitre meal.

Ingredients

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

Details

Servings 4

Preparation

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.

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 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 themometer inserted in the center of the pork chops registers 160 degrees 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.