Grilled Pork with Courgette

Instructions

1. 1

   Combine 3 tablespoons of olive oil with minced garlic, lemon zest, fresh thyme, salt, pepper, and red chilli flakes in a small bowl. Set the garlic oil aside.

   Tip: Prepare this infusion at least 10 minutes before grilling to allow flavours to meld.

2. 2

   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Brush lightly with remaining olive oil.

   Tip: Dry meat ensures better browning and crust formation on the grill.

3. 3

   Trim the ends of courgettes and slice lengthwise into thin, even strips using a mandoline or vegetable peeler. Toss with 1 tablespoon of the garlic oil mixture and season with salt and pepper.

   Tip: Thin slices cook quickly and develop beautiful char marks.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates. Once hot, place pork chops on the grill and cook for 6-7 minutes on the first side without moving them.

   Tip: Resist the urge to flip early; this creates a golden crust.

5. 5

   Flip the pork chops and cook for another 5-6 minutes until the internal temperature reaches 63°C (145°F). Transfer to a warm plate to rest.

   Tip: Resting allows juices to redistribute, keeping meat moist and tender.

6. 6

   Arrange courgette strips on the grill in a single layer and cook for 2-3 minutes per side until soft and lightly charred. Transfer to a serving platter.

   Tip: Grill courgettes while pork is resting to maintain warmth.

7. 7

   Whisk together the remaining garlic oil with lemon juice and honey, then drizzle over both the pork chops and grilled courgettes.

   Tip: The honey adds subtle sweetness that balances the acidity of the lemon.

8. 8

   Arrange pork chops alongside courgette ribbons, garnish with fresh parsley, and serve immediately while everything is warm.