Simple Weeknight Sumac Pork Chops – a flavorful and easy weeknight dinner! (Whole30/Paleo)
One of our go-to weeknight meals!
I honestly am not a HUGE pork person. I mean, I obviously a fan of bacon, but I doubt you will see too many pork tenderloin recipes here. BUT, give me a good bone-in pork chop and I am all in. I grew up eating pork chops my mom would make and it was always one of my favorite meals. And it is constantly on our regular weeknight rotation. I love how there are so many ways to mix up the flavors and to cook them – this is just one of many ways we eat them!!
I would say for me it is a toss-up which is better – pan-fried or grilled. My mom always pan-fried them so that has a special place in my heart, but grilling is always amazing too! I have included directions for both in the recipe!!
The zoodles are a simple side dish – for this kind of meal I prefer to sautée them in some ghee with salt and pepper. The pork chops have so much flavor with the sumac in there at I like the light/freshness of the simple zoodles! (I use this spiralizer and love it!). If zoodles aren’t your thing, I recommend some roasted broccolini!
I also reference the use of a meat thermometer in the recipe so you know when your pork chops are done – here is a good one if you don’t have one! We use ours ALL the time when cooking meat! Recipe also calls for ghee – here is my tutorial on how to make your own or here is some you can buy!
- 4 1-inch thick bone-in pork chops
- 2 -3 small zucchini, spiralized
- 1 Tablespoon kosher salt
- 1 Tablespoon ground black pepper
- 2 Teaspoons ground sumac
- Combine Rub ingredients in small bowl and set aside.
- Pat pork chops dry and pierce repeatedly with fork to tenderize (both sides)
- Sprinkle a generous amount of rub on each pork chop, rubbing in to coat.
- Turn on grill to high heat (400-450 degrees) and clean grates.
- Sear pork chops for 3 minutes and then turn 90 degrees and cook for an additional 4 minutes (this creates the nice grill marks).
- Flip and Cook for 6 minutes or until you have an internal temp of 165-170 degrees (use meat thermometer).
- As soon as pork chops come off the grill, set them aside and allow to rest.
- Take large cast iron skillet and bring to high heat.
- Melt about a tablespoon of ghee and add zoodles.
- Using a pair of tongs, move zoodles around in pan constantly for about 2-3 minutes.
- Sprinkle zoodles salt and pepper and then serve with pork chops.
- (Note: if you don’t want to grill, feel free to pan-fry the pork chops. To do so, simply heat a cast iron skillet to medium heat; add a tablespoon or two of ghee and then cook pork chops approx. 4-5 minutes on each side; add additional ghee or olive oil to avoid the pan going dry; continue cooking until you reach internal temp of 165-170).
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