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Grilled pesto pork chops with vegetables
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Pesto Pork Chops with Grilled Summer Vegetables

Grilled pesto pork chops with fresh basil, pine nuts, and parmesan. Served with grilled summer vegetables including squash, zucchini, peppers, and eggplant.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 4 pork chops
  • 1.5 cups fresh basil
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated parmesan cheese
  • 3-5 cloves garlic
  • 1/4-1/2 cup olive oil
  • 2 yellow squash
  • 2 zucchini
  • 2 bell peppers
  • 2 red onions
  • 3 tomatoes
  • 1 eggplant
  • 2 cups olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup fresh herbs basil, parsley, rosemary
  • Salt and pepper to taste

Instructions

  • Wash and slice vegetables. Cut squash, zucchini, and eggplant into 3/4 inch slices.
  • Cut tomatoes and onion into 1 inch slices. Core and quarter bell peppers.
  • In a large bowl, combine olive oil, balsamic vinegar, chopped herbs, salt and pepper.
  • Add vegetables to marinade and toss to coat. Marinate for at least 30 minutes, up to 4 hours.
  • Make pesto: Add basil and pine nuts to food processor and chop until combined.
  • Add cheese and garlic, pulse quickly.
  • Turn on food processor and drizzle in 1/4 cup olive oil while spinning.
  • Add more oil as desired for desired consistency.
  • Place pork chops in zip-top bag and marinate in pesto for 30 minutes.
  • Preheat grill to medium heat for vegetables.
  • Place vegetables in single layer on grill and cook until they get color, then flip.
  • Tomatoes cook fastest. Onions and peppers take longer. Squash, eggplant, and zucchini should be soft but not falling apart.
  • Remove vegetables, let cool, and chop into bite-size pieces.
  • Increase grill heat to medium-high for pork chops.
  • Grill pork chops for 6-7 minutes per side for 3/4-1 inch thick chops.
  • Check doneness with probe thermometer: 170°F (71°C) for well-done, 160°F (70°C) for medium.
  • Let pork rest for a couple minutes before serving.
  • Serve pork chops with grilled vegetables.

Notes

Fresh basil makes a big difference in pesto quality. Pine nuts add richness but can be substituted with walnuts. Vegetables can be served warm or cold. These are great for summer barbecues.