Classic Herb-Marinated Grilled Pork Chops with Grilled Zucchini

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Herb-Marinated Grilled Bone-In Pork Chops

1. Pat the 4 bone-in pork rib chops dry with paper towels. 2 min
2. Mince the 4 garlic cloves finely. 3 min
3. In a small bowl, whisk together 3 tablespoons olive oil, the minced garlic, 1½ tablespoons finely chopped rosemary, 1½ tablespoons finely chopped thyme, 2 tablespoons finely chopped parsley, the zest and juice of 1 lemon, 1 teaspoon Dijon mustard, 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using) into a marinade. 5 min
4. Coat the pork chops all over with the marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours). 30 min
5. Heat a gas or charcoal grill to medium-high (about 450°F), cleaning and oiling the grates. 10 min
6. Timing-sensitive step. Grill the chops 4–5 minutes per side, turning once, until the internal temperature reaches 145°F and a good char has formed. 10 min
7. Transfer the chops to a cutting board and rest 5 minutes before serving. 5 min

Grilled Zucchini with Lemon and Herbsside

1. Halve the 4 zucchini lengthwise and brush the cut sides with 2 tablespoons olive oil. 3 min
2. Season the zucchini evenly with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. 2 min
3. Timing-sensitive step. Place the zucchini cut-side down on the medium-high grill and cook 3–4 minutes until grill marks form and the flesh softens slightly. 4 min
4. Timing-sensitive step. Flip and grill the skin side 2–3 minutes more until the zucchini is tender but not mushy. 3 min
5. Transfer to a platter, squeeze the juice of ½ lemon over the top, and scatter 1 tablespoon roughly chopped parsley over to garnish. 2 min

Creamy Garlic Mashed Potatoesbase

1. Peel the 2 pounds Yukon Gold potatoes and cut them into 2-inch chunks. 8 min
2. Place the potato chunks and 2 smashed, peeled garlic cloves in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. 10 min
3. Reduce to a steady boil and cook 15–18 minutes until the potatoes are completely tender when pierced with a fork. 17 min
4. While the potatoes boil, warm ½ cup whole milk and 4 tablespoons unsalted butter together in a small saucepan over low heat until the butter melts. 4 min
5. Drain the potatoes and garlic thoroughly, then return them to the hot pot and let steam dry for 2 minutes. 3 min
6. Mash the potatoes and garlic with a potato masher or ricer until smooth, then stir in the warm butter-milk mixture, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and 2 tablespoons sour cream (if using) until creamy. 5 min
7. Taste and adjust seasoning, then cover the pot to keep warm until the pork chops are ready to serve. 5 min