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Grilled Pork Chops with Aminos Butter
and zucchini / cauliflower rice

Active: 40 min Total: 40 min
Aminos lime butter is one of our community's favorite condiments, so we're bringing it back with grilled pork chops and zucchini. The addictive butter goes well with everything in this meal!


Grilled Pork Chops with Zucchini:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
  • Garlic - 1 clove , chopped
  • Zucchini - 1 lb , sliced into spears
  • Pork chops, boneless - 4
  • Oil, cooking - 1 Tbsp
  • Bragg's / coconut aminos - 2 tsp
  • Coriander, ground - 1/2 tsp
  • Foil - for cooking
Aminos Lime Butter:
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Butter, unsalted - 4 Tbsp
  • Bragg's / coconut aminos - 2 tsp
  • Lime juice - 2 tsp


  1. Cauliflower rice - (Skip if cauliflower rice was made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for pork). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for pork). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Garlic / Green onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make aminos lime butter - Soften butter (portion for butter) in microwave for ~10 seconds. Mash in aminos (portion for butter), lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)
  4. Zucchini - Slice zucchini into long spears. (Can be done up to 2 days ahead)
  5. Pork - Season pork with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  6. Marinate zucchini - Whisk together garlic, oil, aminos (portion for pork / zucchini), and ground coriander. Combine with zucchini (in a plastic bag or baking dish). Marinate for 20 minutes. (If using a grill, get grill heating while zucchini marinates.)

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  1. If making pork on grill: Preheat grill to 500F / 260C degrees. Clean grates and brush with some oil. Sear zucchini (discard marinade) over direct heat. Transfer to indirect heat and allow to cook until tender, turning every few minutes. While zucchini cooks, place pork chops over direct heat. Sear for ~3 minutes on each side with the cover closed. Move pork to indirect heat. Close cover and cook pork chops for another 3 to 8 minutes (depends on thickness), until they reach 145F / 63C degrees. Zucchini and pork should finish cooking at around the same time. Transfer pork to a cutting board and cover with some foil.
  2. If making pork on stovetop: Heat a grill pan or skillet over medium high heat. Brush with some oil and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil and cook for another 3 to 6 minutes (depends on thickness), until they reach 145F / 63C degrees. Transfer pork to a cutting board and cover with some foil. While pork rests, sear zucchini on all sides (discard marinade) until tender, ~6 minutes total.
  3. Let pork rest, covered, for 5 minutes and then slice against the grain.
  4. Reheat cauliflower rice if made ahead.
  5. Enjoy pork over cauliflower rice with zucchini on the side. Serve miso lime butter over everything.



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