Simple Weeknight Sumac Pork Chops
Simple Weeknight Sumac Pork Chops - a flavorful and easy weeknight dinner! (Whole30/Paleo)
Equipment
Ingredients
- 4 bone-in pork chops 1-inch thick
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons ground sumac
- 1 tablespoon ghee
- 2 -3 small zucchini spiralized
Instructions
- Prep: Turn on grill to high heat (400-450℉) and clean grates. Pat 4 bone-in pork chops dry and pierce repeatedly with fork to tenderize (both sides)
- Season: In a small bowl, add 1 tablespoon kosher salt, 1 tablespoon ground black pepper, and 2 teaspoons ground sumac. Mix to combine and sprinkle a generous amount of rub on each pork chop, rubbing in to coat.
- Grill: Sear pork chops for 3 minutes and then turn 90° 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℉ (use a meat thermometer). As soon as pork chops come off the grill, set them aside and allow to rest.
- Warm Zoodles: Bring a large cast iron skillet to high heat. Melt about 1 tablespoon ghee and add zoodles. Using a pair of tongs, move zoodles around in pan constantly for about 2-3 minutes. Sprinkle zoodles with a little salt and pepper.
- Serve: Enjoy the zoodles on a plate with the pork chops!
Notes
- No Grill? No Problem! 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°F).
Nutrition
Calories: 341kcal | Carbohydrates: 4g | Protein: 36g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1846mg | Potassium: 857mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg
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