Grilled Pork Chops With Vegetables

Recipe by ellie_

Recipe source: local paper which adapted it from The BBQ Queens' Big Book of Barbeque

Top Review by Andi of Longmeadow

This is a wonderful, hot of the 'que pork chop. The melding of the flavors of marinade was stupendous. While I was preparing the marinade, I thought this might be good as a bit of "gravy-sauce" so I held back about 1/4 cup of marinade. While the pork chop was grilling, I heated the 1/4 cup of marinade on stove, and this made a delicious sauce over top the pork chop. I still used the rest for the marinade for the chop (which sat in the marinade for 2 hours). I also added the grilled peppers to perch right on top of pork. This was so delicious and such a delightful change from the same ol' pork chops. I used peppers from the garden, and also fresh onions, (I hope you didn't mind) ~ Thanks so much ellie~will devour again~

Ingredients Nutrition


  1. To prepare marinade mix marinade ingrediens together - can be stored in refrigerator for up to 1 week.
  2. To prepare vegetables, combine half the mariniade with vegetables in a large zip-lock bag or in a marinating dish.
  3. To prepare pork chops, combine remaining mariniade with pork chops in a zip-lock bag or in a mariniating dish.
  4. Refrigerate pork and vegetables for at least 30 minutes or up to 8 hours.
  5. Prepare grill.
  6. Drain vegetables and pork chops, discarding marinade.
  7. Grill pork chops and vegetables for 15 minutes or uitl done and browned.

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