Categories: Meals
Ingredients
- 4 tbsp. soy sauce
- 2 tbsp. canola oil
- 1 tbsp. light brown sugar
- 3 garlic cloves, minced
- Kosher salt and black pepper
- 4 thin-cut bone-in pork chops
- 2 medium zucchini, halved lengthwise
- 1 small onion, cut into 6 wedges
- 1 red or green jalapeno, halved lengthwise and seeded
- 2 tbsp. butter, cut into small chunks
- 2 tsp distilled white vinegar
Directions
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In a gallon-size Ziploc bag, combine 3 tbsp. of the soy sauce, 1 tbsp. 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.
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Preheat a grill or grill pan over medium-high heat.
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Brush the zucchini, onion and jalapeno with the remaining 1 tbsp. 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 tbsp. soy sauce.
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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.
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Remove the pork chops from the marinade and grill until just cooked, 1 to 2 minutes per side. Serve the chops with the veggies.