Pan-grilled pork with zucchini garlic ribbons Recipe

Ingredients

• Homemade marinade:
• 2 tbs olive oil
• 2 tbs water
• 2 tbs pineapple juice
• 2 tbs red wine vinegar
• 1 tbs sugar, Muscovado
• Onion flakes
• ¼ tsp garlic granules
• ¼ tsp salt
• ¼ tsp black pepper
• A pinch of cumin
• A pinch of ground red paprika
• A pinch of ground coriander
• A pinch of ground ginger
• 800 g zucchini, ends trimmed off
• 60 g butter
• 4 cloves garlic, pressed
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tbs olive oil
• 350 g pork chops, boneless, thinly sliced center cut

Directions

1.

For the marinade mix and combine all ingredients, pour over pork chops and marinate for at least 30 minutes. You can use bought marinade of your choice as well.

2.

Meanwhile, make zucchini ribbons with a vegetable peeler: pass the peeler over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing another side.

3.

Sauté garlic in butter over medium heat for 1 minute, add zucchini noodles, season with salt and pepper, toss thoroughly and cook over medium heat for 2 - 3 minutes. Do not overcook the noodles.

4.

Heat a grill skillet, brush with olive oil and cook the chops for 3 minutes on each side. Serve with zucchini noodles.