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Michael Symon's Grilled Pork Chop with Potato Salad

0383 GRILLED PORK CHOPS WITH POTATO SALAD 3
Pork Chops
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Grilled Pork Chop with Potato Salad Recipe: Entertain guests with this outdoor barbecue fare.
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ingredients
  • For the Potato Salad:
  • 2 pounds Yukon Gold Potatoes (skin on; sliced 1/2-inch thick pieces)
  • splash Beer
  • 4 cloves Garlic (2 skin-on; 2 sliced)
  • 2 sprigs Rosemary
  • 1/2 pound thick cut Bacon (chopped)
  • 1/2 cup Yellow Onion (small diced)
  • 1 teaspoons Caraway Seeds
  • 1/3 cup Malt Vinegar
  • 2 tablespoons Sugar
  • 2 tablespoons Whole Grain Mustard
  • 2 tablespoons Parsley
  • 1 small bunch Scallions (sliced)
  • Salt and freshly cracked Black Pepper
  • For the Pork Chops:
  • 4 Pork Chops (1/2-inch thick)
  • Salt and freshly ground Black Pepper
  • 1 tablespoon Paprika
  • 1 teaspoon ground Ginger
  • 1 teaspoon toasted ground Coriander
  • 1/2 teaspoon toasted ground Cumin
  • 4 tablespoons Olive Oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat your grill to medium high heat. 
  • 2
    1/3 cup Malt Vinegar
    2 tablespoons Sugar 
    2 tablespoons Whole Grain Mustard 
    1 small bunch Scallions (sliced) 
    2 tablespoons Parsley 
    Salt and freshly cracked Black Pepper
    For the Potato Salad: Whisk together the vinegar, sugar, mustard, scallions and parsley.  Season the vinaigrette with salt and freshly ground black pepper then set aside.
  • 3
    1/2 pound thick cut Bacon (chopped)
    Cook the bacon in a large sauté pan over medium-high heat. Once crisp, place on a plate and crumble into small pieces and add to the vinaigrette. Reserve the rendered fat.
  • 4
    2 pounds Yukon Gold Potatoes (skin on; sliced 1/2-inch thick pieces)
    splash Beer
    2 sprigs Rosemary
    Combine the potatoes, a splash of water, beer, skin-on garlic, rosemary and a pinch of salt in a foil packet. Add a few tablespoons of rendered bacon fat in the packet and pinch to seal. Place on the grill and cook until potatoes are fork tender. Set aside.
  • 5
    1/2 cup Yellow Onion (small diced)
    1 teaspoons Caraway Seeds
    4 cloves Garlic (2 skin-on; 2 sliced)
    Turn the heat to medium and add a few tablespoons of rendered fat and the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes then add the caraway seeds and garlic, cooking for an additional 30 seconds.  
  • 6
     
    Add the cooked potatoes to the vinaigrette and toss to coat. Serve warm.
  • 7
    4 Pork Chops (1/2-inch thick)
    Salt and freshly ground Black Pepper
    1 tablespoon Paprika
    1 teaspoon ground Ginger
    1 teaspoon toasted ground Coriander
    1/2 teaspoon toasted ground Cumin
    4 tablespoons Olive Oil
    For the Pork Chops: In the meantime, season your pork chops with salt and freshly ground black pepper. Mix together the paprika, ginger, coriander, and cumin and season the pork on both sides, drizzle with olive oil rubbing the spices in to the meat. Place the seasoned meat on the grill. Cook the chops till medium, about 4 minutes per side. Remove the pork from the grill and let it rest up to 10 minutes.

    Helpful Tips:
    1. You can put the dry rub on the meat the night before and refrigerate it until you’re ready to grill.
    2. Start your grill with the lid down at least 15 minutes before grilling to ensure that it reaches the right temperature. Turn one side of the grill all the way up to get it very hot and leave the other side off. This way you can use the heated side for getting nice grill marks and cooking your meat and the unheated side to rest your finished meat.
    3. Only flip your pork chops once! When the grill is nice and hot, open the lid and place your chops over the flame. Once the pork chops develop nice grills marks, flip them and close the grill’s lid until they are done.
    4. Your pork chops should cook to 160 degrees but you want to pull them off the grill when they reach around 150. They will continue to cook once they are off the grill so taking them off early will ensure that they do not overcook. Using a meat thermometer is the best way to make sure that your chops cook perfectly.
    5. When preparing the potato salad, curl your fingers and guide the side of the knife with your knuckles while you cut to avoid cutting yourself while chopping the vegetables.
    6. When making the vinaigrette, you want to add two parts fat to one part vinegar. If you add too much fat before emulsifying the dressing, you can simply poor off the extra and rescue the recipe!
    7. Add your potatoes to the dressing before they have cooled. The warm potatoes will better absorb the dressing.
 
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