Barbecued Pork Chops and Zucchini | RICARDO
These pork chops served with grilled zucchini and peaches are ready in 30 minutes. A weeknight barbecue recipe that’ll make everyone happy.
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Cooking tools:
- Grill
- Microplane
- Mixing bowl
- Whisk
- Baking dish
- Baking sheet
- Plate
- Measuring cup
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon, plus more for serving
- 4 bone-in or boneless pork chops, each about ¾ inch (2 cm) thick
- 2 zucchini, cut into long slices 1/8 inch (3 mm) thick
- 2 peaches, pitted and cut into 8 wedges each (see note)
- 2 cups (50 g) arugula
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