Simple Weeknight Sumac Pork Chops – a flavorful and easy weeknight dinner! (Whole30/Paleo)
- 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).