-
1
Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag .
-
2
Add seasoning and zest and refrigerate overnight.
-
3
Preheat oven to 450 degrees F. Place pork on roasting rack and roast for 10 to 15 minutes or until rack turns a deep golden brown.
-
4
Reduce heat to 275 and roast for an additional 35 to 50 minutes or until pork reaches a internal temperature of 140 degrees F. Remove pork from oven and let rest for 15 minutes.
-
5
Slice chops and serve with Zucchini Fritters.
-
6
Grate the zucchini on the large holes of a grater onto a clean kitchen towel.
-
7
Sprinkle with the salt.
-
8
Let stand while you prepare the other ingredients.
-
9
Wring as much liquid out of the zucchini as possible, discarding liquid.
-
10
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta.
-
11
Stir in the egg and flour and mix until well combined.
-
12
Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters.
-
13
Form fritters, using 1/4 cup measure, and place gently into the hot oil.
-
14
Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes.
-
15
Remove from the pan and drain on paper towels for a minute.
-
16
Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.
