Grilled Pork Chops and Zucchini with Orzo
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 457, total fat 17 G., saturated fats G., proteins 36 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 457, total fat 17 G., saturated fats G., proteins 36 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for grilled pork chops and zucchini with orzo pasta. The pork tenderloin is flattened and lightly pounded. It is then marinated with the zucchini in olive oil, lemon zest, cumin, coriander, and hot pepper.
Grilled meat and zucchini are served with lemon wedges and a salad of orzo pasta, tomatoes and parsley, dressed with lemon juice and olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large piece of pork tenderloin (about 550 g)
- 2 zucchinis, cut lengthwise and then crosswise
- 2 finely chopped tomatoes
- 1 cup orzo pasta (rice-shaped pasta)
- Coarse salt
- 3 tbsp. extra virgin olive oil
- Grated zest and juice of 1 lemon, plus a few more wedges for garnish
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1/4 tsp cayenne pepper
- 3 tbsp chopped parsley
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Recipes with similar ingredients: pork, zucchini, orzo pasta, tomatoes, lemon juice, cumin, coriander, ground cayenne pepper, lemon zest, parsley
Cooking the dish according to the recipe:
- Cut the pork: Cut the piece lengthwise down the middle, leaving about 1.2 cm at the base. Open the meat like a book and press it lightly with your hands. Then cover with plastic wrap and pound with the flat side of a mallet or a frying pan until the meat is 1.2 cm thick.
- Place the pork and zucchini in a large bowl. Add 2 tablespoons of olive oil, lemon zest, cumin, coriander, 1 teaspoon of salt, and cayenne pepper and stir. Let sit for 10 minutes.
- Bring a medium saucepan of water and salt to a boil. Meanwhile, add the orzo to the boiling water and cook according to package directions. Drain and rinse the pasta under cold water. Transfer to a bowl, add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon of oil, and 1/4 teaspoon of salt. Stir to combine.
- Preheat a grill or grill pan to medium-high heat. Grill the zucchini and pork, turning once. Grill the zucchini for 12 minutes, until tender, and the pork chops for 4 minutes, until cooked through. Slice the pork on the diagonal and serve with the zucchini, orzo pasta, and lemon wedges.
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