A few things are going on here (1) squeezing in mild autumn grilling, (2) using CSA thyme and kale, and (3) grilling cheese for the first time though I have wanted to for quite a while. I got some bone in pork chops in order to use some thyme that was nearing its end and also my mom gave me a package of havarti grilling cheese. Throw in some CSA kale and another fall themed meal easily came together!
Here is the thyme with a bit of salt and pepper underneath, a few cloves of garlic, and a serrano pepper from the garden. I pureed them and then covered the pork chops to marinade for about 30 minutes before grilling.
I don’t have any pictures of the grilling because daylight has already betrayed us. These were pretty thin and cooked in only a few minutes on each side (3-4 mins) despite being bone in. You don’t want to dry pork out either, which can be somewhat easy to do. As mentioned, my mom was going on a trip and gave me a package of havarti cheese that she had for a while. I had been meaning and wanting to grill a cheese like this for quite a while. I just threw it right on the grill and flipped a few times. it was on for about the same time as the pork chops and even a few more minutes. I wish I had some pics of the cheese as it browned nicely and I knew it was time to take it off. After the cheese cooled for a few minutes I cubed it and placed it atop sauteed kale with some chops on the side.