Sweet & Garlicky Pork Chops With Tangy Potato Salad

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Mix up a tossed salad to have with this combination and you have a perfect summer weekend meal!
The pork chop recipe comes from The Barbecue Bible by Steven Raichlen and the potato salad recipe comes from 500 Potato Recipes by Elizabeth Woodland. Enjoy!

Sweet & Garlicky Pork Chops
Advance preparation for pork chops: 1 to 2 hours for marinating the meat.

4 thick (1 inch) or 8 thin (1/2 inch) pork chops (about 2 pounds in all)
1 head garlic, broken into cloves and peeled
3 Tbsp. sugar
1/3 cup Asian fish sauce or soy sauce
3 Tbsp. honey
3 Tbsp. rice wine (I used rice wine vinegar)
2 Tbsp. Asian (dark) sesame oil
1 Tbsp. grated peeled fresh ginger
2 Tsp. salt
1 Tsp. freshly ground black pepper

1. Make 1 or 2 cuts in the fat side of each pork chop to keep it from curling during grilling. Arrange the chops in a baking dish and set aside.
2. Combine the garlic and sugar in a mini-chopper or food processor and process to a paste or pound to a paste in a mortar using a pestle. Work in the fish sauce (or soy sauce), honey, rice wine, sesame oil, ginger, salt and pepper. Using a rubber spatula, spread the mixture over both sides of the chops. Let marinate in the refrigerator, covered, for 1 to 2 hours.
3. Set up the grill for direct grilling and preheat to high.
4. When ready to cook, brush and oil the grill grate. Arrange the chops on the hot grate and grill until nicely browned on both sides and cooked through, 4 to 6 minutes per side for thick chops, 2 to 4 minutes per side for thin chops. Transfer the chops to a platter and serve at once.

Tangy Potato Salad (serves 8)

3 Lb. small new or salad potatoes
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. vegetable or olive oil
6 Tbsp. chopped red onion
1 1/2 cup mayonnaise
2 Tbsp. chopped fresh tarragon or 1 1/2 Tsp. dried tarragon
1 celery stick, thinly sliced
salt and ground black pepper
celery leaves and tarragon leaves to garnish

1. Cook the potatoes in their skins in boiling water for about 10-15 minutes until tender. Drain well.
2. Mix together the vinegar and Dijon mustard, then slowly whisk in the oil
3. When the potatoes are cool enough to handle, cut them into even slices and place them into a large bowl. Add the onion to the potatoes, then pour the dressing over them. Season with salt and pepper to taste, then toss gently to combine. Leave to stand for at least 30 minutes.
4. Mix together the mayonnaise and tarragon. Gently stir into the potatoes, together with the celery. Serve garnished with celery leaves and tarragon.

Beer served: Stella Artois

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