Introduction: When it comes to preparing a wholesome meal that’s packed with flavor and nutrition, this Grilled Pork Chop with Sautéed Vegetables and Avocado Slices delivers the perfect balance. Juicy, tender pork chops are grilled to perfection, paired with colorful sautéed vegetables and topped with creamy avocado slices. Not only does this dish taste amazing, but it’s also a great way to fuel your body with protein, healthy fats, and plenty of vitamins and minerals. Whether you’re hosting a dinner party, cooking for your family, or just craving a healthy yet delicious meal, this dish checks all the boxes. It’s simple, satisfying, and incredibly easy to make!
Ingredients:
For the Grilled Pork Chops:
4 bone-in or boneless pork chops (about 1-inch thick)
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic (minced)
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper (to taste)
For the Sautéed Vegetables:
1 medium zucchini (sliced)
1 bell pepper (sliced into strips, any color)
1 small onion (sliced)
1 cup cherry tomatoes (halved)
2 tbsp olive oil
1 tsp balsamic vinegar (optional for added flavor)
Salt and pepper (to taste)
For the Avocado Slices:
1 ripe avocado (peeled, pitted, and sliced)
1 tsp lime juice
Pinch of sea salt (optional)
Instructions:
Prepare the Pork Chops:
In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously onto the pork chops, making sure they are coated on all sides. Let them marinate for at least 15 minutes (or up to 1 hour if you have time).
Grill the Pork Chops:
Preheat your grill or grill pan over medium-high heat. Once hot, place the pork chops on the grill and cook for about 5-7 minutes on each side, depending on thickness. The internal temperature should reach 145°F (63°C) for optimal doneness. Once cooked, remove the pork chops from the grill and allow them to rest for 5 minutes before serving.
Sauté the Vegetables:
While the pork chops are grilling, heat olive oil in a large skillet over medium heat. Add the sliced zucchini, bell pepper, and onion to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Add the cherry tomatoes and cook for another 2-3 minutes until they soften. Season with balsamic vinegar (optional), salt, and pepper to taste.
Prepare the Avocado:
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