Fast Recipes

Grilled pork chops with zucchini, fennel and mint salad

Australian Gourmet Traveller recipe for grilled pork chops with zucchini, fennel and mint salad.

By Emma Knowles
  • Serves 4
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Grilled pork chops with zucchini, fennel and mint salad


  • 1 tbsp each (firmly packed) thyme and oregano
  • 1 garlic clove
  • 70 ml olive oil
  • 50 ml lemon juice
  • 8 pork cutlets (200gm each)
  • 2 zucchini, thinly sliced lengthwise
  • 1½ baby fennel bulbs, thinly shaved on a mandolin, fronds reserved
  • 3/4 cup each (loosely packed) flat-leaf parsley and mint
  • 30 gm pecorino, finely grated
  • 2 tbsp extra-virgin olive oil
  • ½ small garlic clove, finely chopped


  • 1
    Pound herbs, garlic and ½ tsp sea salt to a paste with a mortar and pestle, then stir in oil and half the lemon juice. Rub half the paste over pork (reserve remainder) and stand at room temperature to marinate (10 minutes).
  • 2
    Place zucchini and fennel in a bowl of iced water and stand to crisp (5 minutes). Drain well and combine in a dry bowl with parsley, mint, pecorino and fennel fronds, and refrigerate until required. Combine olive oil, remaining lemon juice and garlic in a jar and season to taste, shake to mix, drizzle dressing over zucchini mixture and toss lightly to combine.
  • 3
    Heat a large frying pan over medium-high heat, add pork cutlets and cook, turning occasionally, until browned and just cooked through (6-8 minutes). Set aside to rest for 5 minutes, then serve drizzled with reserved herb mixture and zucchini, fennel and mint salad.