Dominic Labelle’s Grilled Pork Chops and Zucchini Salad with Herbed Dressing
This recipe by Dominique Labelle, chef at Parcelles restaurant, features pork chops and a zucchini salad dressed with an herb sauce made from dill and mint. They’re served alongside a salad of puntarelle, which is a type of lettuce, along with an anchovy dressing.
Ingredients
- 1/2 cup (125 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 2 tbsp (30 ml) fish sauce
- 2 tsp (10 ml) maple syrup
- 1 small garlic clove, finely grated
- 4 bone-in or boneless pork chops, each about 1 inch (2.5 cm) thick
- 2 very large (or 4 medium) zucchini, cut into pieces 2 inches (5 cm) long, then each piece quartered
- 2 tbsp (30 ml) olive oil
- 1/3 cup (50 g) roasted sunflower seeds
- 1/2 cup (15 g) dill, finely chopped
- 1/2 cup (15 g) mint leaves, torn
Instructions
- In a large bowl, whisk together all of the ingredients. Set aside.
This recipe by Dominique Labelle, chef at Parcelles restaurant, features pork chops and a zucchini salad dressed with an herb sauce made from dill and mint. They’re served alongside a salad of puntarelle, which is a type of lettuce, along with an anchovy dressing.