Recipe Details

Grilled Pork Chops with Tomato and Zucchini

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


4 New York (top loin) pork chops, about 1-inch thick
8 ounces cherry tomatoes, OR grape tomatoes
2 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
2 tablespoons olive oil
Salt and pepper
Seasoned salt, such as Lawry’s

Cooking Directions

In a large bowl, toss tomatoes, zucchini, onion, olive oil, and salt and pepper to taste. Set aside.
Prepare a grill to medium-high heat and lightly oil the grate. Season pork with seasoned salt and grill until internal temperature reaches 145 degrees F, about 4 1/2 minutes per side. Place the vegetables in a grill basket and grill, turning or tossing occasionally, until crisp-tender and lightly charred, 8 to 10 minutes. Remove chops from grill and let rest 3 minutes. Remove vegetables and cover to keep warm while chops rest.
Serve the chops topped with the vegetables.
Serves 4

Recipe courtesy of Erin Chase, $5 Dollar Dinners

Serving Suggestions

This dish is a meal in itself—but if you want something on the side, go for garlic bread or an arugula salad. For an extra burst of flavor, drizzle the chops with a touch of balsamic vinegar or sprinkle with chopped fresh basil, rosemary, oregano, or thyme.
Recipe courtesy of Erin Chase, $5 Dollar Dinners

Nutrition Information

Calories: 330 calories
Protein: 43 grams
Fat: 14 grams
Sodium: 100 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 3 grams
Carbohydrates: 8 grams
Fiber: 2 grams

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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