Preheat a charcoal or gas grill, with greased grill grates, to medium-high heat.
Servings and Ingredients
|2||(8-oz. each) bone-in pork chops|
|1 tbsp.||BBQ seasoning|
|½||(1-lbs.) pkg. Hy-Vee Short Cuts sliced zucchini and summer squash coins|
|1 tbsp.||Gustare Vita olive oil|
|1 package(s)||Hy-Vee Short Cuts steam bag garlic potatoes|
Things To Grab
- Charcoal or gas grill
- Metal skewers
- Meat thermometer
Season pork chops with BBQ seasoning; let stand at room temperature while grill preheats. Thread zucchini and summer squash onto metal skewers. Drizzle with olive oil and season with salt; set aside.
Place pork chops on greased grill grates and grill for 12 to 17 minutes, flipping once halfway through, or until done (145 degrees). Add zucchini and summer squash skewers to grill during the last 5 minutes of grilling. Flip skewers occasionally until charred on all sides. Remove pork chops and zucchini skewers from grill; set aside and keep warm.
Microwave garlic potatoes according to package directions. Serve pork chops with a side of cooked garlic potatoes and charred zucchini skewers.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 115mg
- Sodium: 150mg
- Total Carbohydrates: 48g
- Protein: 42g
Hy-Vee Test Kitchen