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Grilled Mustard-Sage Pork and Zucchini

bbq, pork

2 8-ounce boneless pork loin chops; butterflied
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
2 tablespoons liquid honey
1 tablespoon fresh sage leaves; finely chopped
2 teaspoons butter; melted
1 teaspoon lemon rind; grated
4 small zucchini

Trim any fat from pork. Sprinkle both sides with half of the salt, and the pepper. In small bowl, stir together mustard, honey and sage. Spoon half into separate bowl; stir in butter, lemon rind and remaining salt and set aside for zucchini. Brush pork with 2 tablespoons of the remaining mustard mixture. Place on greased grill over medium-high heat; cook, turning once and brushing with mustard mixture, for 14 minutes or until hint of pink remains inside. Transfer to plate; tent with foil and keep warm. Meanwhile, slice zucchini lengthwise into 1/4-inch thick strips; brush with reserved butter mixture to coat. add to grill and cook, turning once, for 8 minutes or until tender-crisp. Cut each pork chop in half; serve with zucchini.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 4 servings

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