You are here: Home » Recipes » Grilled Pork Chops and Vegetables Grilled Pork Chops and Vegetables Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 15 mins Cook 15 mins Grilled pork chops and a fresh veggie platter are ideal for any summer grill-outs. Mark Boughton PrintEmail Serve with Texas pecan rice or jasmine rice. Ingredients Marinade:1 tablespoon thinly sliced fresh lemongrass1 clove garlic, minced1 tablespoon grated, peeled fresh ginger1 small red Thai chili or jalapeño, trimmed, seeded if desired, and finely chopped1 teaspoon Asian fish sauce1 teaspoon rice vinegar2 teaspoons cornstarch1 tablespoon peanut oil1/2 cup reduced-sodium chicken or vegetable broth1 teaspoon soy sauce1 teaspoon toasted sesame oil1/2 teaspoon kosher saltVegetables and Pork:4 (6-ounce) center-cut pork chops1 large onion, cut into wedges2 medium yellow or red bell peppers, cored, seeded and cut into wedges Instructions To prepare marinade, mix all marinade ingredients together. Marinade will keep, covered, in the refrigerator up to 1 week. To prepare vegetables, combine half the marinade with vegetables in a large zip-top plastic bag. To prepare meat, combine remaining marinade with pork chops in a large zip-top plastic bag. Refrigerate both vegetables and meat for 30 minutes to 8 hours. Prepare grill. Drain vegetables and pork chops. Grill about 15 minutes or until meat is cooked through and surface is lightly browned. Adapted from The BBQ Queens’ Big Book of Barbecue by Karen Adler and Judith Fertig (The Harvard Common Press, 2005).