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
Twin cities grub rub:
Minnesota Nice Spice - Minneapolis, 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