Thursday, 21 October 2010

Grilled Pork Chops with Spiked Potato Salad

We didn't end up getting around to cooking this recipe, but I've got it sitting here waiting to be posted so I figured I would share it in case it strikes anyone's fancy!  Enjoy!

Grilled Pork Chops with Spiked Potato Salad

Serves: 4  Prep: 20 min  Grill: 15 min

6 baking potatoes (about 2 pounds) pelled and cut into 1/2 inch chunks
3/4 cup mayonnaise
1/4 cup jarred horseradish
1/4 bunch flat-leaf parsley, stems discarded
1 granny smith apple, peeled and cut into bite-size pieces
1/4 large red onion, thinly sliced
2 ribs celery, cut into 1/2 inch pieces
salt and pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
four 1 inch thick pork chops

1. Preheat a grill to medium-high.  In a pot, combine the potatoes and enough salted water to cover by 1 inch; cover and bring to a boil.  Lower the heat and simmer until fork-tender, about 5 minutes.  Drain in a colander, rinse with cold water and shake to remove any excess water.
2. In a large bowl, stir together the mayonnaise, horseradish and parsley.  Stir in the apple, onion and clelery; season with salt and pepper.  Stir in the potatoes and drizzle with 1 tablespoon olive oil, gently stir to combine, then refrigerate.
3. Drizzle the pork chops with olive oil and season with salt and pepper.  Grill, turning once, for about 12 minutes for medium.  Serve with the potato salad.

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