1.5 tablespoons freshly dill plus more for garnish chopped
1 eggs
4 ounces feta cheese roughly chopped
3 tablespoons flour all-purpose
2 teaspoons garlic minced
1 tablespoon honey
2 teaspoon kosher salt
1 lemon zest plus more for garnish
6 servings lemon zest for garnish
1 lime zest juiced
1 tablespoon freshly mint leaves chopped
2 tablespoon olive oil
1 orange zest juiced
1 center pork rack of cut berkshire
1 teaspoon salt
1 large scallion white green sliced
2 medium zucchini
Equipment
bowl
frying pan
paper towels
oven
whisk
ziploc bags
kitchen towels
grater
Directions
Whisk together honey, juice and olive oil and pour over pork in a re-sealable plastic bag .
Add seasoning and zest and refrigerate overnight. 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. 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. Slice chops and serve with Zucchini Fritters.
For the Zucchini Fritters: Grate the zucchini on the large holes of a grater onto a clean kitchen towel.
Sprinkle with the salt.
Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil to 350 degrees F in a pan over medium-high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes.
Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, dill and lemon zest.
