1 cup KRAFT House Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
4 bone-in or boneless pork chops, 1/2 inch thick
Red and yellow peppers, cut lengthwise into wedges
Diagonally sliced zucchini
Total time: 35 min
1. Mix dressing and mustard. Reserve 1/2 cup of the dressing mixture. Pierce both sides of each chop several times with fork; place in shallow dish or zipper-style plastic bag. Pour remaining dressing mixture over chops; cover.
2. Refrigerate 15 minutes to marinate. Drain; discard dressing mixture.
3. Place chops and vegetables on grill over medium coals. Grill 7 to 8 minutes on each side or until chops are cooked through (170?F), brushing occasionally with reserved 1/2 cup dressing mixture.