Set out 1 oz garlic & herb butter at room temperature to soften. Use a sharp knife to cut corn kernels from 1 ear of corn. Cut 2 plum tomatoes and 2 zucchini, lengthwise, into 1-inch thick wedges. Halve and cut all of the 1 red onion into ½-inch thick wedges. Pat 12 oz pkg ribeye pork chop dry; trim any excess fat to ¼-inch thickness. Rub all over with olive oil, all of the ¼ oz BBQ spice blend, kosher salt, and ground pepper.

Preheat broiler with a rack in the top position. On a rimmed baking sheet, toss onions, zucchini, and tomatoes with 2 tablespoons olive oil, crushing tomatoes slightly to release some of their juices. Arrange in a single layer and season with salt and pepper. Broil vegetables on top oven rack until slightly softened, about 2-3 minutes (watch closely as broilers vary).

Remove baking sheet from oven; sprinkle corn over vegetables, then nestle pork chops between vegetables. Broil on top oven rack, flipping pork chops halfway through, until pork is browned in spots and reaches 145°F internally, and vegetables are tender and slightly charred, 4-5 minutes per side (watch closely).

While pork and vegetables broil, finely grate all of the lemon zest from 1 lemon into a small bowl, then squeeze in 1 teaspoon lemon juice. Cut any remaining lemon into wedges. Reserve a few whole tarragon leaves for garnish, then finely chop remaining ¼ oz fresh tarragon leaves; discard stems.

To bowl with lemon zest and juice, add softened garlic and herb butter and chopped tarragon; mash with a fork to combine. Season to taste with salt and pepper.

Immediately top pork chops with ¾ of the tarragon butter. Carefully toss vegetables directly on baking sheet with remaining tarragon butter. Tear reserved whole tarragon leaves and sprinkle on top. Serve pork chops and vegetables with any lemon wedges on the side for squeezing over. Enjoy!