Grilled Pork Chops with Zucchini, Fennel and Mint Salad

Ingredients

• 1 tbsp each (firmly packed) thyme and oregano
• 1 garlic clove
• 70 ml olive oil
• 50 ml lemon juice
• 8 pork cutlets (200gm each)
• 2 zucchini, thinly sliced lengthwise
• 1½ baby fennel bulbs, thinly shaved on a mandolin, fronds reserved
• 3/4 cup each (loosely packed) flat-leaf parsley and mint
• 30 gm pecorino, finely grated
• 2 tbsp extra-virgin olive oil
• ½ small garlic clove, finely chopped