Spice-Rubbed Pork Chops with Grilled Zucchini

By ltrodrigu

Cook's Note:
Pulling pork off the grill when it's still a little rosy inside is safe and makes for a juicy chop.

Ingredients

• 1 tablespoon ground coriander
• 1 tablespoon light-brown sugar
• 1 1/2 teaspoons ground cumin
• Coarse salt
• freshly ground black pepper
• 4 bone-in pork loin chops (3 pounds total)
• 3 tablespoons olive oil, divided, plus more for grilling
• 6 medium zucchini, thinly sliced lengthwise
• 2 limes
• 1/2 cup crumbled feta (2 ounces)
• Olive oil

Details

Adapted from marthastewart.com

Preparation

Step 1

In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).

Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.

Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Herbed Ricotta Pasta with Corn and Zucchini. Serve zucchini and pork with lime wedges.