Name: Grilled Pork Chop with German-Style Potato Salad & Pickled Veggies
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ English cucumbers; 3 cloves garlic; 3 Granny Smith apples; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg new potatoes; 6 pork chops, boneless; 2 shallots; apple cider vinegar; black pepper; brown sugar; Dijon mustard; dill, dried; extra virgin olive oil; salt

Grilled Pork Chop with German-Style Potato Salad & Pickled VeggiesGrilled Pork Chop with German-Style Potato Salad & Pickled Veggies — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ English cucumbers

3 cloves garlic

3 Granny Smith apples

1 small bunch Italian (flat-leaf) parsley

1.02 kg new potatoes

6 pork chops, boneless

2 shallots

apple cider vinegar

black pepper

brown sugar

Dijon mustard

dill, dried

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Quarter potatoes; place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

Meanwhile, place vinegar, sugar, dill, and salt in a medium bowl; whisk to combine the pickling liquid.

Peel, trim, and halve carrots lengthwise, then slice crosswise into thin half-moons; add to the bowl with the pickling liquid.

Trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons; add to the bowl, stir to combine, and set aside.

Shave parsley leaves off the stems; discard stems and mince the leaves. Place in a large bowl.

Peel and mince garlic. Add to the bowl with the parsley along with oil, vinegar, Dijon, salt, and pepper; whisk to combine the dressing and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil; working in batches if necessary, add pork chops and grill until golden and cooked through, 3-4 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and let rest, 5 minutes.

When the potatoes are done, drain and add to the bowl with the dressing.

Peel, halve, and slice shallots into thin half-moons; add to the bowl.

Quarter, core, and small dice apples; add to the bowl and stir to combine the potato salad.

To serve, divide pork chops, potato salad, and pickled veggies between plates. Enjoy!

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