Zesty Pork Chops & Grilled Vegetables

• 24 each bone-in pork chops (6 oz./170 g each), 1/2 inch thick
• 1-1/2 cups Kraft Calorie-Wise Zesty Italian Dressing
• 6 Tbsp. Dijon mustard
• 3-3/4 qt. red peppers, quartered lengthwise
• 1 gal. zucchini, cut diagonally into 1/4-inch-thick slices

1. Pierce both sides of chops with fork.
2. Mix dressing and mustard until well blended; brush half over chops in shallow dish.
3. Refrigerate 30 min.
4. Reserve remaining dressing mixture for later use.
5. Grill chops and vegetables on medium heat 7 to 8 min.
6. on each side or until chops are done (160 degrees F) and vegetables are crisp-tender, brushing occasionally with reserved dressing mixture.
7. For each serving: Serve 1 chop with 2/3 cup grilled vegetables.

pork chops, italian dressing, mustard, red peppers, zucchini

Taken from www.kraftrecipes.com/recipes/zesty-pork-chops-grilled-vegetables-121699.aspx (may not work)