Grilled Pork Chops with Veggies & Ciabatta
Michelle of Sips & Savors
There is nothing like a grilled chop in June. Pork chops and bread on the grill, while the squash is sautéed in the oven along with the roasted carrot fries. The meal is made when topped with Robert Rothschild Farm Hatch Chili Jalapeño Spread!
2 Pork Chops
Robert Rothschild Hatch Chile Jalapeño Spread
Salt & Pepper to taste
1-2 Garlic Cloves, chopped
For the Pork
Season pork chops with sea salt & pepper.
Seat them on high heat on a grill. Then put them on indirect heat until they are 145° in the center.
Let the pork chops rest approximately 5 minutes.
Top Pork Chops with Robert Rothschild Hatch Chile Jalapeño Spread.
For the Sautéed Veggies
Sauté chopped zucchini, yellow squash & tomatoes in olive oil. Season with sea salt & pepper.
Add in 1-2 chopped garlic cloves and continue to sauté until squash is tender, but not overdone.
For the Carrots
For the carrots, preheat oven to 425°.
Place cut carrots in baking sheet and season with Za’atar.
Bake for 15-20 minutes until tender.
Recipe created by Michelle of Sips & Savors (@michellesipsandsavors)