Serves 2 to 4
4 tablespoons soy sauce
2 tablespoons canola oil
1 tablespoon light brown sugar
3 cloves garlic
Salt and pepper
4 thin-cut bone-in pork chops (4 ounces each)
2 medium zucchini (about 5 ounces each), halved lengthwise
1 small onion, cut into 6 wedges
1 jalapeno, halved lengthwise and seeded
2 tablespoons butter, cut into small chunks
2 teaspoons white vinegar
- In a gallon-size zip-top plastic bag, combine 3 tablespoons of the soy sauce, 1 tablespoon of the oil, the brown sugar, garlic, and a generous pinch each of salt and pepper. Add the pork chops and smush them around to cover with the marinade.
- Pre-heat a grill pan or cast iron pan over medium-high heat.
- Brush the zucchini, onion, and jalapeno with the remaining 1 tablespoon oil and season generously with salt and pepper. Reduce the heat to medium and grill until the zucchini and onion are tender and charred on both sides, 7 to 8 minutes per side. While the vegetables are cooking, in a medium bowl, combine the butter, vinegar, and the remaining 1 tablespoon soy sauce.
- Transfer the grilled vegetables to a cutting board and right away cut them into bite-size pieces. While still hot, drop them in the bowl with the butter-soy-vinegar, toss, and cover with foil to keep warm.
- Remove the pork chops from the marinade and grill until just cooked, 1 to 2 minutes per side. Serve the chops with the vegetables.
My notes: I think pork chops are difficult because they are very easy to overcook. My go to recipe is Emeril’s Smothered Pork Chops, but they are a little bit of a production. Now I have a new, easier go to. The marinade was delicious on the chops and the veggies. My pork chops were thicker than the recipe calls for, so I cooked them a little longer. I recommend you use a meat thermometer, so you can get them exactly the way you want them. Enjoy!