Directions

1. In a medium bowl, whisk together the dressing ingredients until thoroughly combined.
2. In a gallon zipper storage bag, add half of the dressing and set aside the remaining dressing for the salad. Add pork chops to zipper storage bag, seal bag and squish around to coat pork chops completely. Refrigerate for a minimum of 1 hour to marinate.
3. Preheat grill to medium heat. Coat grill with oil. Grill zucchini halves flat side down for 5 minutes. Once zucchini is cooked, place on cutting board to cool before slicing.
4. In a large salad bowl, combine red bell pepper, snap peas, carrot, red onions, sliced zucchini, and remaining dressing. Toss to combine and season with salt and pepper if desired. Cover and let marinate in the refrigerator for 30 minutes. Remove and add spinach, toss to combine, and return to refrigerator.
5. Remove the pork chops from the marinade and grill on medium-high heat, turning halfway through until the internal temperature is 145 F. Move to a cutting board and rest for 5 minutes before thinly slicing.
6. Serve salad topped with pork slices, mandarin oranges, and roasted peanuts.