Preparation

• Combine the Dijon mustard, honey, 2 tablespoons olive oil, balsamic vinegar, lemon zest, lemon juice, minced garlic, rosemary, thyme, smoked paprika, kosher salt, and black pepper in a bowl. Whisk until well combined. Reserve 3 tablespoons of this marinade in a small bowl for finishing later. Place the pork chops in a bowl or zip-top bag with the remaining marinade and marinate for 1 to 3 hours.
• While the pork is coming to room temperature, prepare your vegetables by cutting the bell peppers into strips, slicing the zucchini, and trimming the asparagus. Toss all vegetables with olive oil, minced garlic, oregano, sea salt, and black pepper until coated.
• Preheat your grill to 400°F. Lightly oil the cooking surface, place the pork chops on the grill, and sear for 4–5 minutes on one side. Flip and cook for another 4–5 minutes until the pork reaches 145°F, brushing with the reserved marinade during the final minute of cooking.
• Grill the corn for 10–12 minutes, then add bell peppers for 6–8 minutes, zucchini for 5–7 minutes, and finally asparagus for 4–6 minutes until all vegetables are tender-crisp.
• Once the pork is done, transfer to a plate to rest for 5 minutes, then finish with any remaining marinade and serve with grilled vegetables.