Black Pepper Pork Chops with Zucchini Salad | CookOS

Black Pepper Pork Chops with Zucchini Salad

Name: Black Pepper Pork Chops with Zucchini Salad
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings
Ingredients: 2 (7 oz) pork chops, vacuum sealed; 1 small zucchini; 1 tsp ground black pepper; 1 tsp kosher salt; 2 tsp vegetable oil; 1 oz Pecorino cheese, peeled; 1 tsp olive oil; ½ tsp lemon juice; ½ tsp honey

Black Pepper Pork Chops with Zucchini Salad is a light, restaurant-quality meal that pairs generously peppered pan-seared pork with crisp, raw zucchini ribbons dressed in lemon, honey, and Pecorino cheese. The contrast between the spiced pork and the bright, refreshing salad makes it ideal for weeknight dinners.

🏷️Pork 🏷️Zucchini 🏷️Sous vide 🏷️10 ingredients or less 🏷️Dinner Lunch

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Black Pepper Pork Chops with Zucchini Salad

Total

1h 50m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (7 oz) pork chops, vacuum sealed
1 small zucchini
1 tsp ground black pepper
1 tsp kosher salt
2 tsp vegetable oil
1 oz Pecorino cheese, peeled
1 tsp olive oil
½ tsp lemon juice
½ tsp honey

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Instructions

1
Place pork in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 135°F for 1 hour and 30 minutes. Top Zone: Sous Vide at 135°F for 1 hour and 30 minutes.
2
Just before the pork is done cooking, peel zucchini lengthwise into thin ribbons. Transfer to a bowl and set aside.
3
After the pork is done cooking, remove from packaging and pat dry. Rub black pepper and kosher salt evenly over both chops. Heat vegetable oil in a cast iron or heavy-bottom skillet until just smoking. Add chops and sear 1 minute per side until well browned. Transfer to a cutting board.
4
Add Pecorino cheese to bowl with zucchini. Drizzle olive oil, lemon juice, and honey evenly over the zucchini. Season to taste with salt and divide between plates. Top each serving with a pork chop and serve.

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Tips & Notes

Pro tips

Pat the vacuum-sealed pork chops completely dry before seasoning; moisture prevents the black pepper crust from forming and sticking.
Generously coat both sides of pork with black pepper right before cooking—this ensures the pepper chars slightly and adheres to the meat's surface.
Shave the zucchini into thin ribbons using a mandoline or vegetable peeler for consistent texture; thicker pieces will taste tough and less appetizing raw.
Toss the zucchini salad just before plating to prevent the ribbons from releasing water and diluting the dressing.

Substitutions

Pecorino cheese → Parmesan or Grana Padano (milder, equally nutty)
Zucchini → Yellow squash or cucumber (both work raw and have similar texture when ribboned)
Olive oil in salad → Avocado oil or walnut oil (neutral or nutty flavors work well)

Storage & make-ahead

Store cooked pork chops and salad separately in airtight containers for up to 3 days; reheat pork gently in a 325°F oven to avoid drying out, and keep the salad cold until serving.

Equipment

mandoline or vegetable peeler (for zucchini ribbons) · instant-read thermometer (for pork doneness)

Common Questions

How do you cook vacuum-sealed pork chops?

Remove from vacuum seal and pat dry with paper towels before seasoning. This helps the black pepper crust form and allows better browning in the pan.

Can you make the zucchini salad ahead of time?

Shave the zucchini up to 2 hours ahead and store in an airtight container. Dress it no more than 15 minutes before serving to prevent the zucchini from becoming watery.

How do you know when pork chops are cooked through?

Use an instant-read thermometer; pork is safe at 145°F (63°C) internal temperature. At 7 oz thickness, this typically takes 4–6 minutes per side over medium-high heat.

What can you substitute for Pecorino cheese?

Parmesan, Grana Padano, or aged Asiago work well and provide a similar salty, nutty flavor to the salad.

Can you use a thicker pork chop?

Yes, but adjust cooking time accordingly. A thicker chop (1 to 1.5 inches) may need 6–8 minutes per side; check internal temperature to avoid overcooking.