Zucchini plant should produce lots of vegetables, but I am lucky to get one, usually very small zucchini. But, at the open market I can buy a large zucchini for a dollar. So large, we stuff it for four people!-Mike
Serves 6
Marinate 4-8 hours
A. Pork Chop:
2 Tbs. (30 ml) each: Dijon mustard, balsamic or red wine vinegar, and olive oil
2 tsp. (10 g) fresh thyme leaves, minced or 1 tsp. (5 g) dry thyme
2 minced organic garlic cloves
pinch of black pepper to taste
6 organic pork chops
1. In a bowl, combine the olive oil with the mustard, vinegar, thyme, garlic, and pepper.
2. Set aside 2 Tbs. (30 ml) of the mixture in the refrigerator.
3. Spread the remaining mixture over both sides of the pork chops.
4. Place the chops in a zip-top plastic bag and leave them in the refrigerator to marinate for four to eight hours.
5. Preheat the grill to medium-high heart, use a iron grill on the stove, or grill in the oven.
6. Grill for 5-6 minutes on both sides or until he meath thermometer read 160F (71C).
B. Vegetables:
1 organic red bell pepper, sliced into 6 pieces
3 small organic zucchini, sliced in half lengthwise
1 medium organic onion, sliced into 6 pieces
1 Tbs. (15 ml) olive oil
black pepper to taste
fresh thyme sprigs for garnish
While the pork chops are grilling...
1. Sauté the vegetables on the gill (if possible) until they are crisp-tender.
2. Stir in the mustard mixture from the refrigerator and toss to coast the vegetables.
3. Strip the thing leaves from the fresh sprigs of thyme and sprinkle them the meat and vegetables before they come off the grill.
Serve the vegetables with the pork chops.
-modified Seasonal Recipes form the Garden
