BBQ Pork Chops

BBQ’d Pork Chops with Baby Red Potato Salad

Tangy BBQ-coated pork chops served with red baby potato salad with tarragon, seared green onions, and garlic. 
Difficulty: Medium
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 746 Fat: 29g Carbs: 80g Protein: 44g

Typically potato salad calls for a healthy dose of mayo to create a creamy base to mix in the potatoes. In this recipe we are using Greek yogurt as our base. It creates a creamy and tangy mouthfeel that pairs well with the BBQ sauce.

Ingredients
Pork chops
Apple maple dressing
Crisp apple maple dressing
Greek yogurt
Red potatoes
Green Onions
Twin cities grub rub
Garlic
Tarragon
Featured Ingredient Partners:
Crisp apple maple dressing: Salad Girl - Willernie, MN
Pork Chops: Hidden Stream Farms

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Broil To cook by direct exposure to radiant heat.
Baste To coat in a liquid, juices, or melted fat to keep moist during the cooking process.

What you need

Medium pot with lid

Medium sauté pan

Grill – Optional

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre heat oven broiler to high or grill to medium. Wash and dry all produce. Remove roots from green onions and bias slice into 1 inch pieces. Remove tarragon from stem and chop. Cut the potatoes into thick slices, about 1/4 inch thick. Mince the garlic. Remove the pork chops from package. Rinse, pat dry, and season each side with Twin Cities' Grub Rub.

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Step 2: COOK THE POTATOES

In a medium pot add the sliced potatoes and cover with cold water by 2 inches. Bring to a boil. Once boiling, cook for 6-8 minutes. Use the tip of a knife to pierce the potatoes and check for doneness. Strain and set aside to cool. While the potatoes are cooking move on to sauté the vegetables, step #3.

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Step 3: SAUTE THE VEGETABLES

In a medium oven safe sauté pan over medium heat add 1 tsp. of oil. Add the green onions and garlic and sauté for 1 minutes. Remove from the pan and set aside in a small bowl.

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Step 4: BROIL/GRILL PORK CHOPS

Oven: In the same pan you used for the vegetables, over medium high heat, add 1 Tbsp. of oil. When hot add the pork chops and sear on each side for 1-2 minutes. Turn off heat and baste the pork chops in bbq sauce. Place the pork chops, still in the pan, into the oven and broil for 2-3 minutes.
Grill: If using a grill, grill pork chops on each side for 3-4 minutes basting with BBQ sauce. While the pork chops are cooking move on to make the dressing, step #5. The USDA recommend cooking pork to an internal temperature of 145ºF.

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Step 5: FINISH POTATO SALAD

In a large mixing bowl combine the Greek yogurt, tarragon, and crisp apple maple dressing. Mix to combine. Stir in the potatoes and sautéed vegetables. Gently mix ingredients together until the potatoes are coated with dressing.

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Step 6: PLATE YOUR DISH

Divide the potato salad between two plates. Lean the BBQ’d chops against the potatoes. Enjoy!