• 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
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
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

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