Sizzling Pork Chops with Colorful Veggie Medley
Experience mouthwatering pork chops seared to perfection on the Blackstone E Series Griddle, complemented by a vibrant medley of bell peppers, onions, and zucchini. This recipe brings together savory herb marination and a hint of citrus for a refreshing touch. Perfect for a flavorful weeknight dinner, this one-sheet meal ensures every bite bursts with taste and satisfaction.
ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, juiced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, sliced
steps
- 1.
In a bowl, combine olive oil, minced garlic, rosemary, salt, pepper, and lemon juice to create a marinade.
- 2.
Add pork chops to the marinade, ensuring each chop is evenly coated. Let marinate for at least 30 minutes.
- 3.
Preheat the Blackstone E Series Griddle to medium-high heat.
- 4.
Place the marinated pork chops on the griddle, cooking for about 6-7 minutes on each side until they reach an internal temperature of 145°F and have nice grill marks.
- 5.
While the pork chops are cooking, toss the sliced bell peppers, zucchini, and onion in a bit of olive oil and season with salt and pepper.
- 6.
Once the pork chops are done, set them aside to rest while adding the veggies to the griddle.
- 7.
Sauté the vegetables for about 5-7 minutes on medium heat until they are tender and slightly charred, stirring occasionally.
- 8.
Serve the pork chops alongside the colorful veggie medley for a delightful plate.
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