Grilled Pork Chops and Hasselback Potatoes

  • Difficulty: Basic
  • one hour
  • 2 servings
Grilled Pork Chops and Hasselback Potatoes

Pork and potatoes is a classic combo, but it’s quite easy to get ordinary with it, unless… you spice things up a little! Serve the pork chops with a mushroom gravy and try these Hasselback potatoes topped with Cheddar cheese for the side dish.

Ingredients Needed for Grilled Pork Chops and Hasselback Potatoes

1 onion, julienne sliced
1 tablespoon vegetable oil
4 mushrooms, sliced
¼ cup white wine
¼ cup heavy cream
parsley, chopped
2 potatoes
1 lime, cut into halves
½ teaspoon olive oil
4 sun-dried tomatoes es
2 tablespoons of cottage cheese
1 tablespoon grated parmesan
chives, chopped
¼ cup cheddar, shredded
2 pork chops

How to Cook Grilled Pork Chops and Hasselback Potatoes

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat 1 teaspoon of vegetable oil in a skillet and cook the onion until it softens.
  3. Add the mushrooms and cook for 1-2 more minutes.
  4. Add the white wine and season with salt.
  5. Add the heavy cream and parsley. Mix and simmer until the sauce thickens. Set aside.
  6. Cut the potatoes fan-style: thin slices, but leaving slices attached at the bottom.
  7. Put the lime halves into a baking dish, cut-side down. Place the potato fans over them, cut-side up.
  8. Drizzle olive oil on the potatoes.
  9. Roast for 25 minutes.
  10. When the time’s up, take them out from the oven and remove the lime halves. Stuff the potatoes with sun-dried tomatoes and then top them with cottage cheese, grated parmesan, chopped chives, and Cheddar.
  11. Roast for 15 more minutes.
  12. Heat your grilling machine and drizzle some vegetable oil on it. Grill the pork chops.
  13. Serve one grilled pork chop with mushroom gravy on top and one Hasselback potato.

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