In a bowl, whisk together the Dijon mustard, honey, 2 tablespoons olive oil, balsamic vinegar, lemon juice, lemon zest, 3 minced garlic cloves, fresh rosemary, fresh thyme, smoked paprika, kosher salt, cracked black pepper, and red pepper flakes until well combined. This creates a flavor-packed marinade that will develop depth on the pork. Reserve 3 tablespoons of this mixture in a separate small bowl for basting later—this will add a fresh layer of flavor at the end of cooking.

Coat the 4 pork chops thoroughly with the marinade mixture (reserving the 3 tablespoons set aside), making sure all sides are well covered. Place the coated pork chops in a shallow dish or zip-top bag and refrigerate for 1 to 3 hours—this allows the flavors to penetrate the meat and creates a more flavorful crust when cooked. Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures even cooking throughout.

While the pork comes to room temperature, prepare all your vegetables: seed and cut the 2 red bell peppers into 1.5-inch wide strips, slice the 2 zucchini into 1/2-inch thick rounds, trim the woody ends off the 10 oz asparagus, and leave the 2 corn on the cob whole. In a bowl, toss all the vegetables with 3 tablespoons Bertolli Extra Virgin olive oil, 3 minced garlic cloves, and 1/2 teaspoon sea salt. I like to do this prep while the pork rests at room temperature so everything is ready to go when the grill heats up.

Preheat your grill or grill pan to 400°F. Lightly oil the grill grates to prevent sticking. Place the pork chops on the hot grill and cook for 4–5 minutes per side without moving them—this allows a nice crust to develop and the meat to cook evenly. During the last minute of cooking, brush the reserved 3 tablespoons of marinade from Step 1 onto both sides of the pork chops for a final flavor boost. Cook until the internal temperature reaches 145°F (medium). Let the cooked pork rest on a warm plate for 5 minutes before serving—this redistributes the juices and keeps the meat tender.

Using the same grill at 400°F, cook the vegetables from Step 3 in order of cooking time to ensure everything finishes around the same time. Start with the corn, grilling for 10–12 minutes, then add the red bell peppers (6–8 minutes), followed by the zucchini (5–7 minutes) and finally the asparagus (4–6 minutes) so they all finish cooking in the same window. I find it helpful to arrange vegetables by cooking time so I can add them in waves rather than fighting for grill space. Turn each vegetable halfway through cooking for even charring and tenderness.

Arrange the rested pork chops on a serving platter and distribute the grilled vegetables alongside them. The charred vegetables will have a beautiful caramelized exterior and tender interior that complements the savory, mustard-crusted pork perfectly.