Sweet SOY-GLAZED PORK CHOPS with Tangy Buttery Zucchini

• servings: SERVES 2 TO 4
• active time: 10 mins
• total time: 30 mins

Ingredients

4 tablespoons soy sauce

2 tablespoons canola oil

1 tablespoon light brown sugar

3 cloves garlic, minced

Kosher salt and freshly ground black pepper

4 thin-cut bone-in pork chops (4 ounces each)

2 medium zucchini (about 5 ounces each), halved lengthwise

1 small onion, cut into 6 wedges

1 red or green jalapeño, halved lengthwise and seeded

2 tablespoons butter, cut into small chunks

2 teaspoons distilled white vinegar

Directions

In a gallon-size zip-top plastic bag, combine 3 tablespoons of the soy sauce 1 tablespoon of the oil, the brown sugar, garlic, and a generous pinch each of salt and pepper. Add the pork chops and smush them around to cover with the marinade.

Preheat a grill or grill pan over medium-high heat.

Brush the zucchini, onion, and jalapeño with the remaining 1 tablespoon oil and season generously with salt and pepper. Reduce the heat to medium and grill until the zucchini and onion are tender and charred on both sides, 7 to 8 minutes per side. While the vegetables are cooking, in a medium bowl, combine the butter, vinegar, and the remaining 1 tablespoon soy sauce.

Transfer the grilled vegetables to a cutting board and right away cut them into bite-size pieces (don't burn your fingers! Use tongs or a fork. Be safe, be smart, stay in school). While still hot, drop them in the bowl with the butter-soy-vinegar, toss, and cover with foil to keep warm.

Remove the pork chops from the marinade and grill until just cooked, 1 to 2 minutes per side. Serve the chops with the vegetables.