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Grilled* Pork Chops with Zucchini and Tomato Skewers

Active Time: 30 minutes / Cook Time: 8 minutes / Total Time: 30 minutes (plus 30 minutes to 4 hours brining time for the pork)



  • 2 bone-in, 3/4 inch thick pork chops
  • 4 cups water
  • 2 1/2 tablespoons fine sea salt
  • 2 tablespoons maple syrup
  • 2 small zucchini, halved and cut into 1” half-moons
  • 1 cup cherry tomatoes
  • 1 tablespoon coconut oil or ghee, melted
  • 1/2 teaspoon fine sea salt
  • ground black pepper to taste
  • 1/2 cup shredded basil, mint, and/or parsley
  • 1 tablespoon extra-virgin olive oil (or leftover rosemary oil from Day 5)
  • Juice of 1/4 a lemon
  • Leftover balsamic reduction from Day 5, optional
  • 8 skewers (soaked in water at least one hour, if wood or bamboo)


  1. In a large bowl, whisk together 4 cups cold water, 2 1/2 tablespoons salt, and 2 tablespoons maple syrup until the salt dissolves. Pour into the a resealable plastic bag or container with lid that is large enough to hold the brine and pork chops; add pork chops and refrigerate for at least 30 minutes or up to 4 hours.
  2. Preheat grill to 2 zones; high and medium. In a large bowl, gently toss tomatoes and zucchini with coconut oil, 1/4 teaspoon salt, and ground black pepper to taste. Thread zucchini and tomatoes separately onto skewers; do not combine them.
  3. Remove pork chops from brine; discard brine. Pat pork chops dry and sprinkle with ground black pepper to taste.
  4. Place pork chops on the high-heat side of the grill and cook 4-5 minutes without disturbing. At the same time, place zucchini and tomato skewers on the mediumheat side of the grill and cook 4 minutes without disturbing.
  5. Flip pork chops and skewers and cook another 4-6 minutes, or until pork chops are desired doneness, zucchini is tender, and tomatoes are cooked but not burst. Remove from grill; place one pork chop on each of two plates and let rest while you finish the skewers.
  6. Divide tomato and zucchini skewers evenly among plates. Top each with 2 tablespoons herbs, 1/2 tablespoon extra-virgin olive oil or rosemary oil, a squeeze of lemon juice, and a drizzle of balsamic reduction, if using. Serve.

*Pork chops and vegetables can also be done under the broiler. Line a rimmed baking sheet with aluminum foil and follow above directions.