Grilled Lemon Herb Pork Chops with Roasted Vegetables is a flavorful and nutritious low-carb dinner option. The lean pork chops are marinated in a tangy blend of olive oil, lemon juice, and herbs, which infuses them with a delightful citrusy and herbaceous flavor. Grilling the pork chops helps to seal in the juices while adding a delicious smoky char. The accompanying roasted vegetables, including zucchini, red bell pepper, and red onion, provide a colorful and nutrient-rich addition to the meal. Roasting the vegetables brings out their natural sweetness and enhances their flavors.
This dish offers several health benefits. Firstly, pork chops are a good source of high-quality protein, which is essential for building and repairing tissues in the body. They also provide important vitamins and minerals like vitamin B12, zinc, and selenium. Additionally, the roasted vegetables contribute to the dish’s nutritional profile by supplying an array of vitamins, minerals, and dietary fiber. Zucchini, for instance, is low in calories and high in water content, making it a hydrating and weight-friendly vegetable. Red bell peppers are rich in antioxidants, vitamin C, and vitamin A, which support immune health and promote healthy skin. Furthermore, this low-carb meal can help support weight management goals by providing a satisfying and balanced combination of protein, healthy fats, and fiber, which helps to keep you feeling full and satisfied for longer periods.
Ingredients:
- 4 boneless pork chops
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions:
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Place the pork chops in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow them to marinate for about 15-20 minutes while you prepare the vegetables.
- Preheat your oven to 400°F (200°C).
- In a separate mixing bowl, combine the sliced zucchini, red bell pepper, and red onion. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables out on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, remove the pork chops from the marinade and discard the remaining marinade.
- Place the pork chops on the preheated grill and cook for about 4-5 minutes per side or until the internal temperature reaches 145°F (63°C). Cooking time may vary depending on the thickness of the pork chops.
- Once cooked, remove the pork chops from the grill and let them rest for a few minutes before serving.
- Serve the grilled pork chops alongside the roasted vegetables. Garnish with fresh parsley for an extra burst of flavor.
Enjoy your delicious and healthy low-carb dinner of Grilled Lemon Herb Pork Chops with Roasted Vegetables!