Season the pork chops with the salt and pepper. Place the pork chops onto a hot BBQ to quickly char-grill and colour. Remove to a roasting tray. Then prepare the BBQ for indirect cooking by turning the inside burners off and leave the outside burners on and close the lid.
Toss all the prepared vegetables with the salt and pepper and olive oil. Place them into the roasting tray with the pork chops and mix together. Place the roasting tray between the gas burners and close the lid. Cook for about 30-40 minutes until well done.
While the chops are cooking make the aioli. Pound the garlic clove with a pinch of salt in a mortar and pestle. Add the egg yolks and mix well. Then using the pestle mix in the olive oil in a slow trickle until combined. Season with lemon juice and salt and pepper. Drizzle this over the pork chops and veg when serving.