Saturday, October 10, 2015

Grilled Rosemary Pork Chops and Balsamic Roasted Purple Potatoes


Both of these recipes turned out great!  Easy and delicious. We will definitely make them again!

Grilled Rosemary Pork Chops

Ingredients:
4 pork chops
salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 tablespoon chopped fresh rosemary

Directions:
Salt and pepper the chops.  Combine all the other ingredients in a resealable gallon plastic bag and add the chops, tossing to coat.  Let chops marinate in fridge for at least 4 hours.  Remove from fridge and bring to room temperature before grilling.  Grill over medium-high heat for about 8-10 minutes per side for thick-cut chops, or 4-5 minutes per side for thinner cuts.  Internal temp should be 145ºF.

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Balsamic Roasted Purple Potatoes

Ingredients:
1 pound purple fingerling potatoes (or any color)
2 teaspoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh chives

Directions:
Cut the potatoes lengthwise into quarters (or halves if they are small).  In a large bowl, toss the potatoes with the olive oil, vinegar, thyme, salt, and pepper.  Spread onto a rimmed baking sheet and roast at 400º for 30-40 minutes until cooked through, stirring occasionally.  Garnish with chives.



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