Grilled Pork Chop & Zucchini

Share This Post

Grilled Pork Chop & Zucchini

Course: Dinner, Lunch
Cuisine: American
Keyword: dairy-free, gluten-free, grain-free, pork
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 1 serving
Calories: 366kcal


  • 6 1/2 ozs Pork Chop (bone in)
  • 2 tbsps Balsamic Vinegar (divided)
  • 1/4 tsp Sea Salt (divided)
  • 1/2 Zucchini (medium, sliced)
  • 2 tbsps Red Onion (sliced)
  • 1 tbsp Parsley (chopped)


  • Preheat the grill to high heat.
  • Brush the pork chop(s) with half of the balsamic vinegar and season with half of the salt. Grill the pork chop(s) until grill marks appear, about three minutes on each side.
  • Turn the grill down to medium heat and continue cooking the pork chop(s) until cooked through, about five to seven minutes.
  • Meanwhile, toss the zucchini and red onion in the remaining balsamic vinegar and salt and transfer to a grill-safe pan. Cook on the grill for five to seven minutes or until slightly charred.
  • Divide evenly between plates and garnish with the parsley. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is 6 1/2 oz of pork chop and one cup of zucchini and red onion.
  • More Flavor

    Add garlic, Italian seasoning, and/or thyme to the marinade.
  • Additional Toppings

    Feta cheese, pumpkin seeds, and/or basil.


Calories: 366kcal | Carbohydrates: 11g | Protein: 40g | Fat: 17g | Cholesterol: 127mg | Sodium: 709mg | Fiber: 1g | Sugar: 8g | Vitamin A: 528IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 2mg

More To Explore

fREE: weight loss that lasts cheatsheet