Looking for a no-brainer technique that will give your dinner instant flavor? Here's an easy one: Add a spice rub. Today, we're seasoning pork chops with a dry rub made from basic pantry staples. Combined with a warm and tangy grilled zucchini and feta salad, this meal creates a beautiful, company-ready plate (but it's easy enough to make on a Monday!).
Spice-Rubbed Pork with Grilled Zucchini
1 tablespoon ground coriander
1 tablespoon light-brown sugar
1 1/2 teaspoons ground cumin
Coarse salt and pepper
4 bone-in pork loin chops (3 pounds total)
3 tablespoons olive oil, divided, plus more for grilling
6 medium zucchini, thinly sliced lengthwise
1/2 cup crumbled feta (2 ounces)
1. In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
2. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, 10 minutes.
3. Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for use in a future dish. Serve zucchini and pork with lime wedges.
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