Grilled Pork Chops with Grilled Bell Peppers

Grilled Pork Chops with Grilled Bell Peppers
Pork chops are perfect for the grill. Their lean white flesh is easy to brown and easily absorbs the smoky essence of the grill. While the grill is fiery hot, bring a medley of bell peppers along for a flavour ride too!
Serves 4

Ingredients:
4 bone-in pork rib chops, about 1-inch (2.5 cm) thick
1 red bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
A splash or two of vegetable oil
A sprinkle or two of salt and lots of freshly ground pepper
A drizzle or two of balsamic vinegar

Directions:
1. Rest the pork chops at room temperature for 20 minutes or so before cooking. Ready the peppers for the grill by gently flattening them, then gently tossing them with a splash of vegetable oil. Lightly season them to your taste with salt and pepper.
2. Prepare and preheat your grill to its highest setting.
3. Pat the pork chops dry, then rub them with a splash of vegetable oil. Season them lightly to your taste with salt and pepper. Grill, turning once or twice, until a meat thermometer inserted in the centre registers 145°F (65°C), about 10 minutes.
4. Meanwhile, place the bell peppers on the grill and sear until tender, turning once or twice. Top each pork chop with some of the grilled peppers and drizzle with balsamic vinegar. Serve and share!

Tip:
Because pork is so lean, it can dry out very quickly on the grill. Bringing the meat to room temperature before grilling shortens the amount of time the meat has to spend on the grill before it’s properly cooked. The exterior doesn’t dry out waiting for the centre to cook through.