The Chew: Michael Symon’s Grilled Pork Chop with Potato Salad
With Memorial Day this weekend, it’s about time to pull the grill out of storage already. If you’ve accomplished that much and still have no idea what to cook on the thing, Michael Symon had you covered with his grilled pork chop recipe with potato salad.
The Chew: Grilled Pork Chop Recipe with Potato Salad
For the Potato Salad:
- 2 pounds Yukon Gold Potatoes (skin on; sliced 1/2-inch thick pieces)
- splash Beer
- 4 cloves Garlic (2 skin-on; 2 sliced)
- 2 sprigs Rosemary
- 1/2 pound thick cut Bacon (chopped)
- 1/2 cup Yellow Onion (small diced)
- 1 teaspoons Caraway Seeds
- 1/3 cup Malt Vinegar
- 2 tablespoons Sugar
- 2 tablespoons Whole Grain Mustard
- 2 tablespoons Parsley
- 1 small bunch Scallions (sliced)
- Salt and freshly cracked Black Pepper
For the Pork Chops:
- 4 Pork Chops (1/2-inch thick)
- Salt and freshly ground Black Pepper
- 1 tablespoon Paprika
- 1 teaspoon ground Ginger
- 1 teaspoon toasted ground Coriander
- 1/2 teaspoon toasted ground Cumin
- 4 tablespoons Olive Oil
The Chew: Grilled Pork Chop with Potato Salad Directions
Preheat your grill to medium high heat. Start your grill with the lid down at least 15 minutes before grilling to ensure that it reaches the right temperature. Turn one side of the grill all the way up and leave the otehr side off so that you can use one side of the grill to get those nice, clean grill marks, while you use the unheated side to rest your finished meat.
For The Potato Salad
- Whisk together the vinegar, sugar, mustard, scallions and parsley.
- When making the vinaigrette, you want to add two parts fat to one part vinegar.
- Season the vinaigrette with salt and freshly ground black pepper then set aside.
- Cook the bacon in a large sauté pan over medium-high heat.
- Once crisp, place on a plate and crumble into small pieces and add to the vinaigrette.
- Reserve the rendered fat.
- Combine the potatoes, a splash of water, beer, skin-on garlic, rosemary and a pinch of salt in a foil packet.
- Add your potatoes to the dressing before they have cooled. The warm potatoes will better absorb the dressing.
- Add a few tablespoons of rendered bacon fat in the packet and pinch to seal.
- Place on the grill and cook until potatoes are fork tender. Set aside.
- Turn the heat to medium and add a few tablespoons of rendered fat and the onion.
- Cook until translucent and just beginning to brown, about 4 to 5 minutes then add the caraway seeds and garlic, cooking for an additional 30 seconds.
- Add the cooked potatoes to the vinaigrette and toss to coat.
- Serve warm.
For The Pork Chops
- In the meantime, season your pork chops with salt and freshly ground black pepper.
- You can put the dry rub on the meat the night before and refrigerate it until you’re ready to grill.
- Mix together the paprika, ginger, coriander, and cumin and season the pork on both sides, drizzle with olive oil rubbing the spices in to the meat.Place the seasoned meat on the grill.
- Cook the chops till medium, about 4 minutes per side.
- Only flip your pork chops once! When the grill is nice and hot, open the lid and place your chops over the flame.
- Once the pork chops develop nice grills marks, flip them and close the grill’s lid until they are done.
- Your pork chops should cook to 160 degrees but you want to pull them off the grill when they reach around 150.
- Remove the pork from the grill and let it rest up to 10 minutes.