← All recipes

🍽️ Grilled Pork Chops with Fresh Vegetables

640 kcal · 30 min · 4 servings

Ingredients

• 6 bone-in chops (approx. 1,2 kg)
• 600 g small zucchini
• 600 g small, firm tomatoes
• salt
• pepper (from the mill)
• 50 g onions
• 2 garlic cloves
• 8 rosemary needles
• 1 sprig of thyme
• 125 ml olive oil
• 50 g shallots
• 5 garlic cloves
• 1 bunch spring onions
• 1 small, red bell pepper
• 0.125 l olive oil
• juice of one lemon
• salt
• 1 bunch fresh basil

Instructions

1. 1. Peel the onion and garlic cloves. Chop them very finely.
2. 2. Cut the rosemary needles once.
3. 3. Strip the leaves from the thyme sprig.
4. 4. Mix the onions, garlic, rosemary, and thyme with the olive oil.
5. 5. Coat a large bowl with the marinade.
6. 6. Score the fat edges of the chops.
7. 7. Place three chops in the bowl.
8. 8. Coat the chops in the bowl with the marinade.
9. 9. Place the remaining chops on top of the first ones.
10. 10. Distribute the remaining marinade over all the chops.
11. 11. Seal the bowl with aluminum foil.
12. 12. Place the bowl in the refrigerator overnight.
13. 13. Wipe off the marinade from the chops before grilling.
14. 14. Wash the zucchini and tomatoes.
15. 15. Pat the vegetables dry with kitchen paper.
16. 16. Cut the zucchini and tomatoes in half.
17. 17. Brush the cut surfaces of the vegetables with the marinade from the chops.
18. 18. Season the grill items with coarse salt and pepper.
19. 19. Grill the chops one by one on the prepared grill grate.
20. 20. Grill the chops for about three minutes from each side.
21. 21. Grill the vegetables a little less than the chops.
22. 22. Peel the shallots and garlic.
23. 23. Cut the shallots and garlic very finely.
24. 24. Wash the spring onions.
25. 25. Chop the spring onions.
26. 26. Halve the bell pepper.
27. 27. Remove the seeds and white membranes from the bell pepper.
28. 28. Wash the deseeded bell pepper.
29. 29. Chop the bell pepper finely.
30. 30. Mix the shallots, garlic, spring onions, and pepper with the olive oil.
31. 31. Stir the lemon juice with salt.
32. 32. Chop the basil very finely.
33. 33. Add the basil along with the lemon juice to the vegetables.
34. 34. Drizzle the sauce over the finished chops and vegetables at the end.
35. 35. Use the sauce for dipping white bread.
36. 36. Serve the dish with a large bowl of salad.
37. 37. Drink a light red wine with it.

Nutrition per serving

• kcal: 640
• Protein: 48 g · Fett/Fat: 50 g · Carbs: 20 g