Grilled Pork Chops and Cherry Tomatoes with Garlic-Thyme Butter

This is a classic meal in our house. We make it for guests all the time and it's one of my favorite things to grill. We found it in an old Real Simple magazine and have tweaked it a bit over time. The key is to use really good thick bone-in pork chops. I didn't even know I liked pork chops until we found this recipe. It's good with just a simple salad as a side or something lighter because the tomatoes on top act as a nice vegetable too. 

GRILLED PORKCHOPS WITH CHERRY TOMATOES & GARLIC-THYME BUTTER

• 5 tablespoons butter, at room temperature
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme (divided) 
• 4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
• Garlic salt and lemon pepper seasoning 
• 2 pounds cherry tomatoes

1. In a small bowl, combine the butter, garlic, and 1 tablespoon thyme. Set aside.
2. Season the pork with garlic salt and lemon pepper. Just a little on each side. 
3. Put tomatoes in foil that you will make into foil pouch. Sprinkle with salt and pepper and one tablespoon thyme leaves. Close foil to make sealed pouch. 
4. Grill the pouch alongside the pork, gently shaking occasionally. 
5. Pork chops and tomatoes will take 15-20 minutes. 
6. When you pull the pork chops off the grill, top with about a tablespoon of the garlic-thyme butter and some cherry tomatoes. Add just a smidge more butter on top of the tomatoes.

**Serves 4

**On Bryces dish scale its a 1. Other than the cutting board and the bowl you make the butter in, it's done on the grill and is an easy clean up!