Grilled rosemary pork and vegetables

grilled pork chops and veggies


With temperatures nearing 100 degrees, I’ve been reluctant to turn on my stove or oven for fear of making the house hotter than it already is. The solution? Grilling.

These pork chops are brined for 4-6 hours in a solution of water, salt, brown sugar, rosemary, olive oil, and balsamic vinegar. Brining meat makes it juicier and more flavorful. (This article from Fine Cooking details the hows and whys of brining.) The vegetables are marinated in an olive oil and herb mixture for about an hour before they’re grilled, which makes them extra delicious.

Grilled Rosemary Pork and Vegetables


For the pork:

  • 4 boneless pork chops, ~4 oz. each, 1/2″ thick
  • 2 tbsp. salt
  • 3 tbsp. brown sugar
  • 2 tbsp. dried rosemary, or 3 sprigs fresh rosemary
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 c. hot water
  • 2 c. cold water

For the vegetables:

  • 1 zucchini, halved crosswise, then halved lengthwise
  • 2 yellow squashes, halved crosswise, then halved lengthwise
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. salt
  • 1/2 tbsp. pepper
  • 1 tbsp. dried herbs (use whatever you have on hand- marjoram, basil, savory, thyme, etc.)


  1. For pork: In a medium bowl, combine salt and brown sugar. Pour 1 c. hot water over the salt and sugar, and whisk until both are dissolved. Add 2 c. cold water, followed by rosemary, olive oil, and vinegar. Whisk vigorously to combine. Place pork chops in resealable plastic bag; pour brine into bag, press out excess air, and refrigerate for 4 to 6 hours.
  2. For vegetables: Combine olive oil, balsamic vinegar, salt, pepper, and herbs in a large bowl or dish; stir well. Place zucchini and yellow squash in bowl or dish and let marinate for 30 minutes to 1 hour.
  3. When ready to grill, remove pork chops from brine and pat well with paper towels to dry. Discard brine. Let chops come to room temperature for 20-30 minutes before grilling. Brush chops on both sides with olive oil to prevent sticking. Grill pork chops and vegetables over direct medium heat for 4-5 minutes per side (8-10 minutes total). Remove, and let rest for 5 minutes before serving.

Honey Mustard Marinated Chicken


Spring is a great time to grill: the weather is warm and mild without any of the humid, oppressive heat of summer. It’s a leisurely weekend activity for those with charcoal grills; propane grills are more weeknight-friendly.

These chicken breasts are marinated for a few hours in a delicious mixture of honey, mustard, and spices. They’re juicy and flavorful. Serve them with fresh grilled vegetables, a potato salad, or slaw, and you’ll have a perfect warm-weather meal.

Honey Mustard Marinated Chicken


  • 1/2 c. Dijon mustard
  • 1/4 c. honey
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tsp. curry powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher or sea salt (or any type with large, coarse flakes)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper
  • 2 boneless, skinless chicken breasts


  1. To make the marinade, whisk together all ingredients except chicken in a medium bowl until smooth.
  2. Place chicken in a large resealable plastic bag and pour in about 2/3 of the marinade, reserving the other 1/3. Press the air out of the bag and seal tightly. Turn the bag several times to coat the chicken, then refrigerate for 3-4 hours.
  3. Remove the chicken from the marinade and discard bag. Grill chicken over direct medium heat* for about 8 minutes, or until chicken is firm to the touch, turning once. Brush chicken with reserved marinade while grilling. Allow chicken to rest for 5 minutes before serving.

*Direct medium heat means cooking the food directly over the heat source at medium heat, between 350-450 degrees F.