This post is sponsored by the Missouri Pork Association. However, as always, all opinions are our own.

We are thrilled to be working with the Missouri Pork Association to bring you a series of approachable, delicious recipes featuring pork. First up is perfect for an at-home date night: Dry Brined Grilled Pork Chops with White Cheddar Mashed Potatoes and Sautéed Zucchini. We love the craveable flavors of this meal and the fact that it doesn’t break the bank for just under $10.

Here’s how to make it: Season two pork chops with salt, garlic powder, and onion powder. Let those hang out in your fridge for 3-4 hours until you’re ready to grill. 

Place charcoal in a chimney starter and light the coals. When coals are ready, empty onto one side of the grill and preheat with the lid on for 5 minutes. Place pork chops on the grill grate above the coals and cook for 4-5 minutes per side until the internal temperature reaches 145°F. Remove pork chops and place on a clean sheet tray to rest for 5 minutes prior to plating.

White Cheddar Mashed Potatoes are the perfect side to this delicious pork. Peel the potatoes and cut into 2-3” pieces. Boil until tender.

The MVP of this dish really is the ricer. If you haven’t used one before for your mashed potatoes, you’re missing out on some of the most smooth, fluffy potatoes in the land. Press the potato pieces through a ricer. Add melted butter, milk, and salt. 

Whoops, we needed a bigger bowl for stirring (but the green one was so darn pretty!). Add the cheese and continue to stir until smooth.

Okay, back to the green bowl for the stunning photo. This side is just showing off now.

Finally, the zucchini! Here’s how to make it. Cut one large zucchini into 1/2” half moons.

Sauté with olive oil over medium heat and season with salt and pepper. Remove from heat once the zucchini has some color, about 5-6 minutes. 

That’s it! Plate the pork with the potatoes and zucchini and enjoy. Your at-home summer date night just became a lot more elevated with this simple, approachable, and affordable recipe. Enjoy!

Dry Brined Grilled Pork Chops with White Cheddar Mashed Potatoes and Sautéed Zucchini

Ingredients:

Dry Brined Grilled Pork Chops:

2 8 oz pork chops

2 tsp kosher salt, divided

1/2 tsp garlic powder, divided

1/2 tsp onion powder, divided

White Cheddar Mashed Potatoes:

3 large russet potatoes cut into 2-3” pieces

1 tbsp salt, water

1 stick butter

1/2 c warm milk

1 c sharp white cheddar cheese, shredded

Salt and pepper to taste 

Sautéed Zucchini:

1 large zucchini cut into half moons

2 tbsp olive oil

Salt and pepper to taste

Preparation:

Dry Brined Grilled Pork Chops:

Place pork chops onto a sheet tray. Season both sides with kosher salt, garlic powder, and onion powder. Put them in the fridge 3-4 hours prior to grilling. Place charcoal in a chimney starter and light the coals. When coals are ready, empty onto one side of the grill and preheat with the lid on for 5 min. Place pork chops on the grill grate above the coals and cook for 4-5 minutes per side until the internal temperature reaches 145°F. Remove pork chops and place on a clean sheet tray to rest for 5 min prior to plating.

White Cheddar Mashed Potatoes:

Peel the potatoes and cut into 2-3” pieces. Add potatoes to a pot and fill with cold water until potatoes are submerged. Add 1 tablespoon of kosher salt to the water and bring to a boil. Reduce to a simmer and cook for 15 min until the potatoes are tender. Drain the potates and press the pieces through a potato ricer. Melt one stick of butter and pour onto the potatoes. Add 1/2 cup of warm milk and salt and pepper to taste. Stir. Add 1 cup of shredded sharp white cheddar cheese and continue to stir until smooth.

Sautéed Zucchini:

Remove ends of one large zucchini and cut in half lenghtwise. Cut into 1/2” half moons. Preheat a sauté pan with 2 tablespoons of olive oil over medium heat. Add zucchini and season with kosher salt and black pepper. Sauté until zucchini develops some color on both sides, about 5-6 min.