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<\/figure>\n\n\n\nOne of the great thing about summer vegetables and herbs is that they do not need a lengthy preparation to taste fabulous. <\/p>\n\n\n\n
This dish is a great example: rub some pork chops with fresh herbs and toss them on the grill with some in season vegetables and then top it off with some easy homemade herbed butter.<\/p>\n\n\n\n
So simple and so delicious.<\/p>\n\n\n\n
Ingredients for Grilled Pork Chops and Summer Vegetables<\/h2>\n\n\n\n
Rule number 1: Use what you have. <\/p>\n\n\n\n
I have huge thyme and rosemary plants so I use them both a lot. Use whatever herbs you have and like. The same holds true for the vegetables. If you don't like bell peppers, don't use them. <\/p>\n\n\n\n
Here's what I used to make this:<\/p>\n\n\n\n
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- thick-cut bone-in pork chops (approximately 1 inch thick)<\/li>\n\n\n\n
- butter<\/li>\n\n\n\n
- fresh herbs: basil, rosemary, thyme<\/li>\n\n\n\n
- green zucchini and yellow zucchini (or any summer squash)<\/li>\n\n\n\n
- bell peppers (any color)<\/li>\n\n\n\n
- red onion (or yellow if you prefer)<\/li>\n\n\n\n
- garlic cloves<\/li>\n\n\n\n
- olive oil<\/li>\n\n\n\n
- salt and pepper<\/li>\n<\/ul>\n\n\n\n
When grilling pork chops, thick and bone-in is better than thin boneless ones. They take longer to cook which gives them time to absorb that delicious grilled taste while staying moist.<\/p>\n\n\n\n
For an extra dash of the dramatic, sprinkle everything with a pinch of Hawaiian Black Salt<\/a> just before serving.<\/p>\n\n\n
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