Grilled mayo-garlic pork chops with basket vegetables and garlic mayo bread

Mix half a cup of mayo, the juice of half a lemon, a pinch of salt and pepper, about a teaspoon of smoked paprika, four cloves of garlic and about a tablespoon of olive oil.

Brush some on the bone-in pork loin chops, reserving the rest with a clean spoon so it does not touch raw pork.

Cut green and red pepper, zucchini and red onion into bite-size pieces of similar cooking time; toss with oil, salt, pepper, half a teaspoon of smoked paprika and garlic powder.

Grill the vegetables in a basket, stirring, until soft and charred, no more than 15 minutes.

Grill the chops sauce side down for a good char, brush the tops, turn 90 degrees, flip, sauce again and let it burn in.

Cook the chops to about 145.

Spread half a loaf of bread with mayo, garlic powder and pepper; grill face down for marks, turn, then flip back briefly.

Plate the chops, bowl the vegetables and serve with the bread.