3Tbsp olive oil
2Tbsp Dijon mustard
2Tbsp balsamic or red wine vinegar
2 tsp fresh thyme, minced
2 garlic cloves, minced
3/4 tsp salt
3/4 tsp pepper
6 pork chops (about 4#) 1" thick
3 small zucchini, sliced in half then each half, slice lengthwise.
1 red pepper, (top and bottom & seeds removed) siced top to bottom in 6 equal pieces
1 med. onion cleaned and sliced in 6 equal pieces
fresh thyme leaves for garnish
Mix 2 Tbsp. oil with mustard, vinegar, thyme, garlic, and 1/4 tea. each of salt and pepper. Spread about 2 Tbsp of mixture on chops, place chops in plastic bag and refrigerate both separately for 4-8 hours.
Preheat outdoor grill or grill pan on stove on medium-high heat. Grill chops 5-7 minutes or until not pink by bone, grill both sides.
Toss zucchini, pepper and onion into large skillet or oven proof skillet. Drizzle remaining 1 Tbsp. oil over veggies. Sprinkle with remaining salt and pepper. While chops are grilling saute' veggies ( in pan) on grill until crisp tender, about 15 min. Stir in mustard mixture to the veggies. Sprinkle meat and veggies with additional thyme.
Serve veggies on side with chops.
- 26 g
- 18 g
- 10 g
- 2 g