Ingredients

• Marinade:
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 tablespoons pineapple juice
• 2 tablespoons red wine vinegar
• 1 tablespoon muscovado (dark brown) sugar
• 1/2 teaspoon onion flakes, or to taste
• 1/4 teaspoon salt
• 1/4 teaspoon garlic granules
• 1/4 teaspoon ground black pepper
• 1 pinch ground cumin
• 1 pinch paprika
• 1 pinch ground coriander
• 1 pinch ground ginger
• 3/4 pound thinly sliced, center-cut boneless pork chops
• Zucchini Ribbons:
• 1 3/4 pounds zucchini, ends trimmed
• 1/4 cup butter
• 4 cloves garlic, pressed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons olive oil

Instructions

1. Combine 2 tablespoons olive oil, water, pineapple juice, red wine vinegar, muscovado sugar, onion flakes, 1/4 teaspoon salt, garlic powder, 1/4 teaspoon black pepper, cumin, paprika, coriander, and ginger in a bowl. Add pork chops; flip to coat completely. Marinate pork chops in the refrigerator for 30 minutes.
2. Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini. When you approach seeds, turn zucchini and begin slicing another side.
3. Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add zucchini ribbons and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir just until ribbons are tender, 2 to 3 minutes.
4. Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil. Cook pork chops until browned and cooked through, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve pork chops alongside zucchini ribbons.