Pork is an excellent source of protein: a six ounce serving contains 40 grams. "This simple dish gets terrific flavor from briny capers and zesty lemon," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "I like to eat this for lunchon Friday: it's a lean, yet indulgent way to celebrate the end of the week."
This recipe is part of our meal prep series. Click here for all the details.
Let pork chop rest and come to room temperature while you prepare the zucchini.
Cut zucchini into quarters.
In a pan, heat 2 teaspoons of rosemary oil and place zucchini in a single layer on medium-high heat.
Season with salt and pepper and sear for 1 minute on each side.
Place in salad container and allow to cool before storing in the fridge.
Heat 1 tablespoon of rosemary oil over medium-high heat and sear pork chop for 3 minutes on each side. Then add capers, walnuts, water, and lemon juice, adding the lid to the pan and cooking for three more minutes, or until the pork chop reads 145-degrees on a meat thermometer.
Remove pork chop and place on cutting board to rest for 5 minutes.
Store in fridge and slice fresh day-of.
Heat pork chop and zucchini in the microwave for one minute.
Serve with simple side salad dressed with lemon, rosemary oil and turmeric salt from your condiment kit.
This week, experiment with chickpea flour and cooking fish en papillote.
