Grilled Pork Rib Chop with Charred Peaches, Zucchini & Herb Vinaigrette

Ingredients

For the Pork:

• 2–4 bone-in pork rib chops, 1–1.5” thick

• Olive oil

• Kosher salt & black pepper

• Optional: garlic powder, smoked paprika, or fennel seed

For the Grilled Peaches:

• 2 ripe but firm peaches, halved and pitted

• Drizzle of olive oil

For the Zucchini:

• 2 medium zucchinis, halved lengthwise

• Olive oil, salt, pepper

Herb Vinaigrette:

• ¼ cup olive oil

• 2 tbsp red wine vinegar or lemon juice

• 1 small shallot, finely minced

• 2 tbsp chopped parsley

• 1 tbsp chopped mint or basil

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Prep the Pork:

• Bring to room temp and pat dry. Rub with olive oil, salt, pepper, and optional spices.

2. Make the Vinaigrette:

• Whisk all ingredients in a bowl until emulsified. Taste and adjust seasoning.

3. Preheat Grill:

• Set grill to medium-high heat. Clean and oil the grates.

4. Grill the Pork:

• Sear chops over direct heat for 3–4 minutes per side.

• Move to indirect heat and cover; cook until internal temp hits 140°F.

• Rest for 5–10 minutes off the grill (temp will rise to 145°F).

5. Grill the Peaches & Zucchini:

• Brush lightly with oil.

• Grill cut-side down for 2–3 minutes until charred but not mushy.

• Zucchini should be tender with grill marks but still have bite.

6. Plate It Up:

• Arrange pork chops with grilled peaches and zucchini.

• Spoon herb vinaigrette over everything — especially the pork.

• Optional: sprinkle with flaky salt or crumble of feta for contrast.