Serves 4 (serving size: 1 pork chop and about 2/3 cup zucchini mixture)
Photo: Randy Mayor; Styling: Claire Spollen
2 teaspoons paprika
3/4 teaspoon brown sugar
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
4 (6-ounce) bone-in, center-cut pork chops
3 medium zucchini, halved lengthwise
2 teaspoons extra-virgin olive oil
2 teaspoons whole-grain mustard
How to Make It
Preheat grill to medium-high heat.
Combine paprika, sugar, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and crushed red pepper in a small bowl. Rub paprika mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Remove pork from grill.
Add zucchini to grill; grill 4 minutes on each side or until well marked. Cut zucchini into 1/2-inch pieces. Combine zucchini with remaining 1/4 teaspoon black pepper, remaining 1/4 teaspoon salt, oil, and mustard; toss to coat.
The pork chop rub was great with a little heat. I used smoked paprika instead of regular and traded out 1 tsp of the paprika for 1 tsp of Chipotle seasoning to really give it that smoky flavor. It was awesome! The zucchini was a good compliment to the pork.
The flavor of the pork chops was very good, although I overcooked them by grilling them longer than the recipe suggested. I served them with corn on the cob. I grilled the zucchini another night. I'm not a huge fan of mustard, but the whole grain Dijon mustard I used was scrumptious with the grilled flavor of the zucchini.