Grilled Pork Chops and Vegetables
Summer’s here and there’s nothing better than enjoying grilled meats and veggies. Here’s a quick and easy recipe submitted by Laurel Maccubbin.
4 bone-in pork chops (about 1/2 inch thick each)
1/4 cup Italian Salad Dressing (make sure it is dairy-free)
1 T Dijon Mustard
1 small white onion, cut lengthwise into wedges
2 red peppers, cut lengthwise into wedges
2 zucchini, cut diagonally into 1/4 inch thick slices
Preheat grill to medium heat. Pierce both sides of pork chops a few times with a fork and place in a shallow dish. Combine dressing and mustard. Pour half of the dressing mixture over the pork chops and cover the dish. Refrigerate 30 minutes to marinate. Set the remaining dressing mixture aside for later use. Remove pork chops from the marinade and discard marinade. Grill the pork chops and vegetables about 8 minutes on each side until
the pork chops are cooked through (at least 160 degrees F) and veggies are crisp, but tender. *This works best using aluminum foil. Brush occasionally with the reserved dressing mixture. Makes 4 servings.