Grilled Pork Chops + Roasted Potatoes

May 27

May 27 Grilled Pork Chops + Roasted Potatoes

My husband’s grandparents live in Fort Worth so we see them pretty regularly— less lately because of #socialdistancing. However Texas has been loosening restrictions and Trevor’s parents were staying with them for the weekend so we got together multiple times to eat, talk, and beat “the boys” in pitch. (Trevor’s mom, grandma, and wife aka me, make a pretty dynamite team!)

Sunday night, Trevor’s grandpa Dave, affectionately known as Papa, and I teamed up to make supper. He was the grill master supreme and I took care of the rest.

I initially wanted to make some kind of rice as a side but couldn’t find a good recipe. Since we had plenty of time to prep, I ended up making oven-roasted potatoes. I washed, chopped, oiled, and seasoned the spuds then preheated the oven to 425 degrees F.

I’m not sure if my stove at home runs hot, or if this stove runs cool but they didn’t get as crispy as I would have liked… after 40 minutes, they turned out more breakfast potato less crispy crunchy.

I used this Zingy Pork Chop Marinade from Chili Pepper Madness but I doubled the recipe and made a few changes.

Instead of a Tabasco-style hot sauce, I used sriracha. I also omitted the spicy brown mustard and red chili flakes. (I like spicy but some others in our party don’t — know your cooking audience.) I also used a lower-sodium, wheat-free soy sauce and it was still salty enough.

Because of time constraints, these only marinated for an hour but if you can, definitely do the full 24!

Grill Master Supreme Dave expertly charring those chops. He grilled them for about 5 minutes per side, and brushed them regularly with leftover marinade.