Maple-Glazed Grilled Pork Chops with Charcoal-Grilled Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork chops brushed with a sticky maple glaze, paired with smoky grilled vegetables for a balanced outdoor meal. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, pure maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in pork chops
1/4 cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 medium zucchini, sliced into 1/2-inch rounds
1 large red bell pepper, sliced into strips
2 tbsp olive oil

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Instructions

Step 1: In a small bowl, mix 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to form a glaze.
Step 2: Brush 4 bone-in pork chops evenly on both sides with half of the maple glaze, reserving the rest for basting.
Step 3: Preheat grill to medium-high heat (about 400°F). Place pork chops on the grill and cook for 5 minutes per side, basting with remaining glaze during the last 3 minutes of grilling, until internal temperature reaches 145°F.
Step 4: Toss 2 sliced zucchinis and 1 sliced red bell pepper with 2 tbsp olive oil and season lightly with salt and pepper. Grill vegetables on indirect heat for 6-8 minutes, turning occasionally until tender and slightly charred.
Step 5: Remove pork chops and vegetables from grill, rest pork chops 5 minutes, then serve pork chops with grilled vegetables on the side.