Combine the Dijon mustard, honey, 2 tablespoons extra virgin olive oil, balsamic vinegar, lemon zest, lemon juice, 3 minced garlic cloves, dried rosemary, dried thyme, smoked paprika, kosher salt, and cracked black pepper in a bowl. Whisk until well combined. Reserve 3 tablespoons of this marinade in a small bowl for finishing the pork later. Place the pork chops in a bowl or zip-top bag with the remaining marinade, making sure each chop is well coated. Marinate for 1 to 3 hours in the refrigerator—I prefer the full 3 hours as it really lets those herbs penetrate the meat. Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures more even cooking.

While the pork is coming to room temperature, prepare your vegetables: cut the bell peppers into 1-inch wide strips, slice the zucchini into 1/2-inch thick rounds, trim the woody ends from the asparagus, and leave the corn ears whole. In a large bowl, toss all the vegetables with 3 tablespoons olive oil, 3 minced garlic cloves, dried oregano, sea salt, and black pepper until evenly coated. This seasoning mixture keeps the vegetables' flavors bright and complementary to the herb-crusted pork.

Preheat your grill or grill pan to 400°F. Once hot, lightly oil the cooking surface to prevent sticking. Place the pork chops on the grill and sear for 4–5 minutes on the first side without moving them—this creates a nice caramelized crust. Flip and cook the other side for another 4–5 minutes. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F. During the final minute of cooking, brush the reserved marinade mixture from Step 1 onto the top of each pork chop for a flavorful glaze.

While the pork rests (see Step 5), begin grilling the vegetables, timing them so they finish around the same time as the pork. Start with the corn on the cob, grilling for 10–12 minutes and turning occasionally for even charring. Add the bell peppers next—they need 6–8 minutes. I like to move them to a cooler part of the grill once they've picked up some color to prevent them from becoming too soft. A few minutes later, add the zucchini for 5–7 minutes, and finally the asparagus for the last 4–6 minutes, as it cooks the fastest. All vegetables should have light charring and be tender-crisp.

Once the pork reaches 145°F, transfer it to a clean plate and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender. While the pork rests, finish brushing it with any remaining reserved marinade from Step 1 for an extra layer of flavor. Plate the rested pork chops with the grilled vegetables and serve immediately.