On the Grill
Balsamic-Oregano Grilled Pork Chops
Grilled Zucchini and Red Bell Peppers
Ingredients
- 2 Tbsp coconut oil, melted
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 6 (6-oz) bone in pork chops
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat grill to medium-high heat. Whisk together oil, mustard, vinegar, oregano, and garlic; brush over pork. Sprinkle pork with salt and pepper.
- Grill pork, covered, 5 to 7 minutes per side or until done.
Side Dish Ingredients
- 4 zucchini
- 2 red bell peppers
- 1 Tbsp coconut oil, melted
- 1 tsp salt
- 1 tsp lemon pepper seasoning
- 1 red onion, cut into wedges
Side Dish Instructions
- Cut zucchini lengthwise into ½-inch slices. Cut bell peppers into 8 (2- to 3-inch) pieces. Brush all vegetables with oil; sprinkle with salt and lemon-pepper.
- Grill vegetables in a lightly greased grill basket, covered, 8 to 10 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
342
|
59
|
401
|
| Fat (g) | 20 | 3 | 23 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 409 | 400 | 809 |
| T. Sugs (g) | 1 | 5 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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