Barbecued Pork Chops and Zucchini
Prioritize this chic and simple dish when you feel like having a barbecue meat dinner. The pork chops are coated in a speedy marinade made of mayonnaise and lemon, then grilled with zucchini. Serve them with arugula, tarragon and peaches for a perfectly balanced marriage of flavours. An exquisite meal to make at the last […]
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon, plus more for serving
- 4 bone-in or boneless pork chops, each about ¾ inch (2 cm) thick
- 2 zucchini, cut into long slices 1/8 inch (3 mm) thick
- 2 peaches, pitted and cut into 8 wedges each (see note)
- 2 cups (50 g) arugula
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, whisk together the mayonnaise, lemon zest, lemon juice and tarragon.
- Place the meat in a glass dish. Coat with 1/4 cup (60 ml) of the mayonnaise mixture. Season with salt and pepper. Let marinate for 5 minutes. On a baking sheet, lightly oil the zucchini. Season with salt and pepper.
- Grill the pork for 4 minutes on each side or until the desired doneness. Set aside on a plate. Quickly grill the zucchini, about 1 to 2 minutes on each side.
- Divide the pork and zucchini among four plates. Top with the peaches and arugula. Sprinkle with more tarragon. Drizzle with the rest of the mayonnaise mixture.
Prioritize this chic and simple dish when you feel like having a barbecue meat dinner. The pork chops are coated in a speedy marinade made of mayonnaise and lemon, then grilled with zucchini. Serve them with arugula, tarragon and peaches for a perfectly balanced marriage of flavours. An exquisite meal to make at the last minute.