Grilled Pork Chops
Roasted Broccoli with Feta
Ingredients
- 3 Tbsp olive oil, divided
- 1½ Tbsp Dijon mustard
- 1 Tbsp balsamic vinegar
- 2 tsp minced fresh thyme
- 2 cloves garlic, minced
- ½ tsp kosher salt
- 4 (5-oz) bone-in pork chops
- 3 cups sliced zucchini
- 1 red bell pepper, cut lengthwise in strips
Instructions
- Mix 2 Tbsp oil with mustard, vinegar, thyme, garlic, and salt. Spread about 3 Tbsp mixture on pork chops; seal chops in a zip-top plastic bag.
- Place remaining mustard mixture in a small container; chill both 4 to 8 hours.
- Preheat grill to medium-high heat. Grill chops 5 to 7 minutes per side or until done.
- Sauté zucchini and bell pepper in 1 Tbsp hot oil in a large skillet over medium-high heat until crisp-tender. Stir in reserved mustard mixture, and cook just until thoroughly heated. Serve alongside pork.
Side Dish Ingredients
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tsp lemon zest
- ½ tsp dried oregano
- ¼ tsp crushed red pepper (optional)
- 1 (12-oz) pkg broccoli florets
- 1 (4-oz) pkg crumbled feta cheese
- 1 Tbsp lemon juice
Side Dish Instructions
- Heat oil, garlic, lemon zest, oregano, and, if desired, red pepper in a skillet over low heat until fragrant and garlic is golden. Remove from heat; cool.
- Preheat oven to 425°F. Toss broccoli with infused oil; place in a single layer on a rimmed baking sheet. Sprinkle with cheese.
- Bake 15 to 20 minutes. Drizzle lemon juice over broccoli before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
272
|
214
|
486
|
| Fat (g) | 16 | 18 | 34 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 24 | 8 | 32 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 437 | 417 | 854 |
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