Couscous and Cranberries

"Get in my Belly" Good Food

Grilled Pork Chops with Summer Vegetables

INGREDIENTS

4 bone-in pork chops
kosher salt
Pepper
2 peppers (any color)
2 small zucchini
1 small eggplant
2 tbsp. olive oil
2 tbsp. store-bought pesto

DIRECTIONS

Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper. Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side.

Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto, 1/4 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Serve the pork with the ratatouille and additional pesto, if desired.

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