Combine the Dijon mustard, honey, 2 tablespoons extra virgin olive oil, balsamic vinegar, lemon zest, lemon juice, minced garlic, 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.

Remove the pork from the refrigerator 30 minutes before grilling to bring it closer to room temperature.

While the pork is coming to room temperature, prepare your vegetables: cut the bell peppers into 1-inch wide strips, slice the zucchini into ½-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, minced garlic, dried oregano, sea salt, and black pepper until evenly coated.

Preheat your grill or grill pan to 400°F and lightly oil the cooking surface. Place the pork chops on the grill and sear for 4-5 minutes on the first side, then flip and cook the other side for another 4-5 minutes until an instant-read thermometer reads 145°F.

During the final minute of cooking, brush the reserved marinade mixture onto the top of each pork chop.

Begin grilling the vegetables, starting with corn on the cob for 10–12 minutes, turning occasionally. Next, add bell peppers for 6-8 minutes, zucchini for 5-7 minutes, and finally asparagus for 4-6 minutes.

Once the pork reaches 145°F, transfer it to a clean plate and let it rest for 5 minutes.

Finish brushing the pork with any remaining reserved marinade for extra flavor.

Plate the rested pork chops with the grilled vegetables and serve immediately.