Dinner of the Week: Asian Pork Chops with Grilled Redskin Potatoes

My mom’s favorite food in the world are pork chops, and can offer you a detailed list of the top 10 restaurants with the best pork chops entrees.  Evan’s dad, too, was a huge fan.  So you can probably imagine my surprise when Evan admitted to me a few months ago that he didn’t like pork.  Evan did, however, said he’d like to give pork another shot, so I decided to grill Asian-inspired pork chops with a side of tasty grilled potatoes, hoping that he’d like them!

Asian Pork Chops with Grilled Redskin Potatoes

Asian Pork Chops and Marinade:
– 4 center cut pork chops
– 1/2 cup low-sodium soy sauce
– 1/4 cup Worcestershire sauce
– 1/4 cup fresh lemon juice
– 2 tablespoons Sambal Oelek (or similar garlic chili sauce)
– 1/2 teaspoon garlic powder
– 1 tablespoon brown sugar
Grilled Potatoes:
2-3 pounds redskin potatoes, thinly sliced
– 1 red bell pepper, chopped
– 2 cloves garlic, thinly sliced
– 2 teaspoons sea salt
– 2 teaspoons cracked black pepper
– 2 teaspoons smoked paprika
– 2 teaspoons dried oregano
– Approximately 3 tablespoons butter
Prepare the pork chop marinade either the night before or the morning of the meal.  I made the marinade the night before and the marinade tenderized the pork chops perfectly! Wash and pat dry the pork chops.  In either a large Ziploc bag or small casserole dish, mix together the soy sauce, Worcestershire sauce, lemon juice, brown sugar, chili sauce, and garlic powder.  

Place the pork chops into the bag or dish and marinate for at least six hours in the refrigerator.  
About a half hour before dinner, fire up the grill and start on the potatoes.  Wash, pat dry, and peel the eyes and soft spots from the potatoes.  Slice the potatoes thinly, as if you are preparing scalloped potatoes.  Chop up the red bell pepper and thinly slice the garlic cloves.
Cut four large pieces of aluminum foil and fold them in half so that they are sturdy.  Spray one side of each piece with cooking spray.  Arrange the potatoes over two sheets of prepared foil in an overlapping pattern, leaving about an inch free on all sides.  Sprinkle both sheets of potatoes with the red bell pepper and sliced garlic.  Season with salt, pepper, oregano, and smoked paprika (to taste).  Dot with butter.  
Place the third and fourth pieces of foil over the potatoes with the greased side down.  Seal the edges by creating several folds.  Poke numerous holes in the top to allow steam to escape.
Place both potato tins onto one side of the grill and close the lid.  Grill until the potatoes are tender, which is approximately 20 to 30 minutes.
About 15 minutes into grilling the potatoes, take the pork chops out of the refrigerator and let them rest.  Arrange the pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side.  The internal temperature of each pork chop should reach 160 degrees Fahrenheit.
Just about done!
Oh, the potatoes are wonderful.  This might be my new favorite side dish.  I may or may not have eaten a whole tin of them.  
The pork chops, too, were fabulous.  They were juicy, tender, had a slight kick to them, and the soy sauce added the perfect flavor to them. 
The best part?  Evan picked his plate clean.  He loved the pork chops!  I’d say this was a success!

This is definitely one of our newest favorite recipes!  It’s a must try!

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10 thoughts on “Dinner of the Week: Asian Pork Chops with Grilled Redskin Potatoes”

  1. This looks AWESOME especially in a heat wave where you don't want the oven on

    I was going to try pork chops in the crockpot tomorrow / debating doing them your way now! 🙂


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