Grilled Pork Chops with Zucchini, Fennel and Mint Salad
Australian Gourmet Traveller recipe for grilled pork chops with zucchini, fennel and mint salad.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Mason jar
- Spoon
- Tongs
- Plate
- Serving platter
- Refrigerator
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
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