• 1 (4 oz.) pkg. crumbled feta cheese,
  • Juice of 2 lemons,
  • 2/3 cup olive oil ,
  • 1/4 teaspoon honey,
  • 1/4 teaspoon Greek seasoning blend ,
  • 1/4 teaspoon salt,
  • 1/8 teaspoon black pepper ,
  • 2 yellow summer squash, cut diagonally into 1 inch thick slices,
  • 2 zucchini squash, cut diagonally into 1 inch thick slices,
  • 4 Smithfield Roasted Garlic & Herb Boneless Center Cut Pork Chops,
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MAIN DISH

Summer Chops and Squash

1. Whisk together lemon juice, olive oil, honey, Greek seasoning, salt and pepper in large bowl. Add yellow squash and zucchini to the mixture and lightly toss. Let marinate at room temperature until grill is heated.
2. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F. Reserve marinade and place squash on grill over direct heat zone for 4 minutes, turning after 2 minutes. Remove and let cool on serving plate.
3. Place pork chops over direct heat zone for 3 to 4 minutes per side until grill marks appear. Move chops to indirect heat zone and cook for additional 7 minutes until internal temperature reaches 150°F. Remove from grill and let stand 10 minutes.
4. Meanwhile, toss cooled squash with feta cheese. Top with reserved marinade and grilled pork chops.