Southern Living AUGUST 2006
1. Combine first 3 ingredients in a small bowl.
2. Toss squash and zucchini with 1 Tbsp. oil in a large bowl; sprinkle vegetables with 1 tsp. Creole mixture.
3. Stir remaining 1 Tbsp. oil into remaining Creole mixture. Rub evenly on pork chops.
4. Grill vegetables and pork chops over high heat (400° to 500°) 3 minutes on each side or until pork is done.
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