There’s something I really enjoy about this time of year. The garden is giving us more than we know what to do with, and dinner becomes less about complicated recipes and more about putting all those fresh vegetables to good use.
That’s where these 1½-inch bone-in pork chops really shine. A thick, bone-in chop is made for the grill. Give it a good sear, let it cook gently, and you’ll end up with a chop that’s juicy, tender, and full of flavor.
And yes, you can enjoy pork cooked medium rare as long as it reaches a safe internal temperature. When you start with well-raised pork and don’t overcook it, you get to experience just how tender and flavorful a good pork chop can be.
The grilled eggplant and zucchini make this a true summer meal, while the fresh tomatoes and basil add just enough brightness to bring everything together.
Ingredients
- 1½-inch bone-in pork chops
- 1 eggplant
- 1–2 zucchini
- 12 Cherry tomatoes
- 1 Bunch Fresh basil
- Extra Virgin Olive oil
- Sea salt
Grilled Vegetables
Cut the eggplant and zucchini lengthwise into ¼ inch strips. Season them lightly with salt and coat with olive oil.
Get your grill good and hot, then bring the heat down to medium. Lay the vegetables on the grill without crowding them. If you have a lot of vegetables, work in two batches so they have plenty of room to grill rather than steam.
Let the zucchini and eggplant cook until they develop good grill marks, about 7–8 minutes. Flip them and cook another 3–4 minutes, until they’re tender. Transfer the vegetables to a sheet pan and let them rest while you cook the pork.
Grill the Pork
Place the pork chops on the grill and let them cook undisturbed for about 8–10 minutes, or until they have developed a nice sear and release easily from the grates.
Flip the chops and continue grilling for another 5–6 minutes, checking the internal temperature as they cook. For a juicy, slightly pink center, pull them when they reach your desired safe temperature and let them carry over as they rest.
Take the chops off the grill and let them rest for 5 minutes before slicing. That little bit of patience makes a difference…the juices have time to settle back into the meat instead of running all over your cutting board.
Make the Tomato Salad
While the pork is resting, cut the tomatoes in half and place them in a small bowl. Season with sea salt and a drizzle of olive oil. Tear or chop the fresh basil and toss it gently with the tomatoes.
Cut the grilled zucchini and eggplant into smaller portions if needed.
Slice the pork against the grain, cutting away from the bone. Arrange the pork alongside the grilled vegetables and tomato salad.
From Our Farm to Your Grill
This is the kind of meal we love at the end of summer: simple, fresh, and built around what the garden is giving us.
When you have a beautiful thick-cut pork chop, you really don’t need to do much to it. Good pork, a hot grill, a little salt, and some fresh vegetables can make a pretty special dinner.
And don’t forget the bone. It’s one of the best parts of a bone in chop and a good reminder that this started with a whole animal, not just a package of meat at the store.