2sprigsfresh rosemaryleaves stripped from stems and crushed
2tablespoonsfresh thyme leavescrushed with fingers
4thick-cut bone-in pork chopsapproximately 1 inch thick
Grilled Vegetable Medley
2-3bell peppers, any color
salt and pepper to taste
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 1/2 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.
Grilled Pork Chops with Summer Vegetable Medley https://thatrecipe.com/blog/grilled-pork-chops-summer-vegetables/