Get ready to elevate your backyard cooking game with a mouthwatering recipe that will make your taste buds dance and your guests beg for seconds! This Grilled Potato Salad with Hickory Smoked Brown Sugar Pork Chops is not just a meal—it's a culinary adventure that combines the smoky richness of perfectly grilled pork with the crispy, flavor-packed potatoes that will have everyone asking, "Who's the grill master?"
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes
- 4 hickory smoked pork chops
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped green onions
Instructions
- Prepare the potatoes by washing them thoroughly and cutting larger ones in half to ensure even cooking. Pat the potatoes dry with paper towels.
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper to create a marinade for the potatoes.
- Add the potatoes to the marinade and toss until they are evenly coated. Let them sit for 10 minutes to absorb the flavors.
- Preheat your grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- Place the marinated potatoes in a grill basket or on a piece of heavy-duty aluminum foil with small holes poked for ventilation. Grill for 20-25 minutes, turning occasionally to ensure even charring and cooking.
- While potatoes are grilling, prepare the pork chops by sprinkling brown sugar evenly over both sides of each chop.
- When potatoes are nearly done, place the brown sugar-coated pork chops on the grill. Cook for 4-5 minutes per side, or until internal temperature reaches 145°F.
- Remove potatoes and pork chops from the grill. Let the pork chops rest for 5 minutes to retain juices.
- Slice the grilled potatoes and arrange on a serving platter. Place the pork chops on top and garnish with chopped green onions.
- Serve immediately while hot, allowing the caramelized brown sugar and grill marks to highlight the dish's flavors.
Tips
- Potato Preparation Pro Tip: Ensure your potatoes are completely dry before marinating to help them achieve that perfect crispy exterior on the grill.
- Marinade Magic: Don't rush the marinating process. Let the potatoes sit in the olive oil and vinegar mixture for at least 10 minutes to absorb maximum flavor.
- Grill Temperature is Key: Maintain a consistent medium-high heat around 400°F for even cooking and beautiful grill marks.
- Pork Chop Perfection: Use a meat thermometer to check that pork chops reach the safe internal temperature of 145°F, ensuring juicy and perfectly cooked meat.
- Resting is Crucial: Always let your pork chops rest for 5 minutes after grilling to lock in those delicious juices and prevent dryness.
- Grill Basket Hack: If you don't have a grill basket, use heavy-duty aluminum foil with small ventilation holes to prevent potato pieces from falling through the grates.
- Garnish for Glory: The chopped green onions aren't just a decoration—they add a fresh, sharp contrast to the rich, smoky flavors of the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 95mg
