These grilled pork chops with summer vegetables are a quick flavor packed summer meal. Just season with some fresh herbs and grill them up, healthy dinner in 30 minutes.
One of the great thing about summer vegetables and herbs is that they do not need a lengthy preparation to taste fabulous.
This dish is a great example: rub some pork chops with fresh herbs and toss them on the grill with some tender summer squash and top it with some easy homemade herbed butter.
For an extra dash of the dramatic, sprinkle everything with a pinch of Hawaiian Black Salt just before serving.
Grilled Pork Chops with Summer Vegetable Medley
Ingredients
Herb Butter
- ¼ cup butter, room temperature
- 2 teaspoons fresh herbs, finely chopped ((basil, rosemary, thyme, etc.))
Grilled Pork Chops
- 2 tablespoons kosher salt
- 6-8 large fresh basil leaves (torn into pieces)
- 2 sprigs fresh rosemary (leaves stripped from stems and crushed)
- 2 tablespoons fresh thyme leaves (crushed with fingers)
- 3 cloves garlic (roughly chopped)
- 4 thick-cut bone-in pork chops (approximately 1 inch thick)
Grilled Vegetable Medley
- 2-3 medium green zucchini
- 2-3 medium yellow zucchini
- 2-3 bell peppers, any color
- 1 medium red onion
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Mix butter and herbs together in a small bowl. Place in fridge.
- Combine salt, basil, rosemary, thyme, and garlic thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered. Set aside.
- Cut zucchini in half lengthwise. Cut top and bottom off of the bell peppers (discard) and cut the remaining in 1 inch long strips. Cut the red onion into ½ inch thick rounds. Brush all vegetables with olive oil and sprinkle with salt and pepper to taste.
- Preheat grill to medium. Place pork chops and vegetables over direct heat.
- Cook the pork for 7-8 minutes turning once. Adjust cooking time if your chops are thinner or thicker than 1 inch or boneless. Cover the pork chops and let rest for 3 - 5 minutes before serving.
- Cook vegetables until "crisp tender" (heated throughout and softened but not soggy), about 5-7 minutes for the zucchini and 10-12 minutes for the onions and peppers.
- Serve the pork chops and grilled summer vegetable medley with a pat of herbed butter.
Other grilled favorites:
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Marilyn
Thank you for hosting! This is what I featured the week of 6-1 to 6-5 on my blog. On Tuesday was Spinach Salad With Crab Cake and Grilled Shrimp. Wednesday saw Roast Beef Waldorf Salad. Thursday was Lobster and Crab Salad Over A Warm Roll. And winding up this Salad Week was Tips For Storing Greens. Enjoy!