This dish is really quite simple, but the zucchini pancakes makes it particularly interesting. The applesauce is available commercially and the quality is quite good so we won’t fuss about that. Just buy some and cool it in the refrigerator. Also, buy several good sized think pork chops from the local butcher (one per person to be served). Prepare your Weber grill with a half dozen or more coals on opposite sides of the grate, douse with charcoal lighter. Layer a piece of aluminum foil on the grate between the piles of coals. Fire up the coals and put the food grate back into place. Let the lighter fluid burn off while the coals get a good start over the next 10 min.
Back in the kitchen rinse off the pork chops and pat dry with a paper towel. Sprinkle both sides with Alden Mills lemon pepper. If you use Alden Mills lemon pepper that’s all you’ll need. If you use another lemon pepper product you’ll need to add a little salt and perhaps some other herbs and I can’t tell you how much of each. The Alden Mills product takes care of that for you by having just the right amount of salt (and other natural ingredients that contribute to flavor). If you have trouble finding it in your area, check the Alden Mills website (aldenmillhouse.com ). You can order directly or call them to find out if they have a distributor in your area–that will save you shipping costs.
Put the seasoned pork chops in the center of the grill over the aluminum foil, not over the coals. Cover the grill and let the chops cook slowly. In about 20 min you can turn the pork chops and re-cover the grill. After another 20 min or more the chops will appear browned and some juices will likely have begun dropping onto the aluminum foil. After about 35-40 min or so the chops may be finished cooking, but may could take a little longer depending on how hot the grill is. Check the meat by cutting it open near the center of the chop. Cook a little longer if necessary. When they are finished cooking bring them in and place them on a warmed plate. Cover with foil until served. Alternatively, you can cook the chops on a gas grill by firing up the end burners on a low setting and placing aluminum foil in the center of the lower grill with the pork chops set above the aluminum foil on the upper grill. The center burners are off.
While the pork chops are cooking prepare the zucchini pancakes. You’ll need a pound of freshly shredded zucchini. Cut up zucchini and discard the centers and grate it into a pile. Dry it out with a paper towel. Add two tablespoons of red onion and two cloves of chopped garlic. Add 6 tablespoons of flour and two eggs, one teaspoon of baking powder, one teaspoon of salt and a half teaspoon of pepper. Mix all of these ingredients together and fry them in a pan using a small amount of an olive oil and butter mixed. Zucchini pancakes are cooked like regular pancakes–they can be larger of smaller depending on how you like them. Use all of the prepared batter. Left over zucchini pancakes can be frozen and warmer up in the microwave for a snack whenever you would like one (or more). The recipe given above can be easily tripled in which case you will use about one third to one half of a red onion. The rest of the ingredients change proportionately as well.
Combine pork chop with a few zucchini pancakes and a generous helping of applesauce and enjoy.
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Richard A. Hudson is a writer, reader and blogger committed to exercise, proper nutrition and health. He’s interested in politics, economics, alternative energy, gardening and sustainability and has written brief essays on many of these topics on his bloghttp://richlynne.wordpress.com. Despite his generally positive and optimistic views about globalization, he wonders whether we will survive current destructive forces that increasingly promote warfare among political and social classes. He is also beginning to think about the declining influence of the know-it-all baby boomer generation just as the next generation born in the 60s begins to slowly stumble into a dominant position in the U.S.
He received a Ph.D. in organic chemistry from the University of Chicago (1966) and subsequently spent 42 years in academics, gradually developing all sorts of interests well beyond his basic training. He ended his academic career in 2008, having published about 100 scientific papers, reviews and commentaries. In his last several years in the academy, his role as Dean of the Graduate School afforded him many opportunities to interact with students from all over the world seeking graduate degrees.