Dominic Labelle’s Grilled Pork Chops and Zucchini Salad with Herbed Dressing | RICARDO

Name: Dominic Labelle’s Grilled Pork Chops and Zucchini Salad with Herbed Dressing | RICARDO
Total time: 29 min
Ingredients: 1/2 cup (125 ml) olive oil; 3 tbsp (45 ml) lemon juice; 2 tbsp (30 ml) fish sauce; 2 tsp (10 ml) maple syrup; 1 small garlic clove, finely grated; 4 bone-in or boneless pork chops, each about 1 inch (2.5 cm) thick; 2 very large (or 4 medium) zucchini, cut into pieces 2 inches (5 cm) long, then each piece quartered; 2 tbsp (30 ml) olive oil; 1/3 cup (50 g) roasted sunflower seeds; 1/2 cup (15 g) dill, finely chopped; 1/2 cup (15 g) mint leaves, torn

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In this simple yet flavourful fall dinner, by chef Dominic Labelle, juicy pork chops are paired with a fresh zucchini salad using seasonal vegetables.

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Grill
Tongs
Chef's knife
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Serving platter

Ingredients

1/2 cup (125 ml) olive oil
3 tbsp (45 ml) lemon juice
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) maple syrup
1 small garlic clove, finely grated
4 bone-in or boneless pork chops, each about 1 inch (2.5 cm) thick
2 very large (or 4 medium) zucchini, cut into pieces 2 inches (5 cm) long, then each piece quartered
2 tbsp (30 ml) olive oil
1/3 cup (50 g) roasted sunflower seeds
1/2 cup (15 g) dill, finely chopped
1/2 cup (15 g) mint leaves, torn