Grilled Pork with Zucchini

Grilled Pork with Zucchini

This grilled pork with zucchini is a simple summer dish that will be just the nudge you need to start your outdoor grill, but you can also use just a basic indoor griddle. We’re using zucchini, peppers, and red onions as a side for the pork because they turn very sweet and juicy when grilled, but you can use any seasonal veggies you like.

Grilled Pork with Zucchini

Course: Main Dish, Pork
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes



  • 2 4-oz. pork chops
  • 1 large zucchini
  • 2 yellow bell peppers
  • 1 red onion
  • 1 vine cherry tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste


  1. Heat your outdoor grill or a grill pan to medium heat.
  2. Lightly pound the pork chops to an even thickness with a meat tenderizer. Rub the pork chops on both sides with rosemary, Dijon mustard, a bit of olive oil, and season with salt and pepper to taste.
  3. Slice the zucchini, peppers, and onion into thin rounds on your Indy Chef mandoline slicer. Brush the veggies with some olive oil and season with salt and pepper to taste.
  4. Arrange the pork chops and veggies on your grill. Keep the cherry tomatoes on the vine. Cook until the chops release from the grill, around 4 minutes. Flip and cook for another 3 minutes, or until cooked through. The veggies need around the same time on each time – just until they soften up and develop nice grill marks.
  5. Once cooked, drizzle the veggies with the balsamic vinegar and serve alongside the charred pork. Enjoy!

Recipe Notes:

Tip: The cooking time for the pork will vary depending on how thick or thin you’ve pounded the meat and the size of the chop. Just cook until the meat is completely done and no longer pink inside.

Here's where you can find the Indy Chef Mandoline Slicer and all our other great products.



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