Recipe
Ingredients
Herb Butter
- ¼ cup butter, room temperature
- 2 teaspoons fresh herbs, finely chopped ((basil, rosemary, thyme, etc.))
Grilled Pork Chops
- 3 cloves garlic (roughly chopped)
- 2 tablespoons coarse 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)
- 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 on top.