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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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Preheat the oven to 360 degrees F/180 degrees C.

2
Done

Heat 1 teaspoon of vegetable oil in a skillet and cook the onion until it softens.

3
Done

Add the mushrooms and cook for 1-2 more minutes.

4
Done

Add the white wine and season with salt.

5
Done

Add the heavy cream and parsley. Mix and simmer until the sauce thickens. Set aside.

6
Done

Cut the potatoes fan-style: thin slices, but leaving slices attached at the bottom.

7
Done

Put the lime halves into a baking dish, cut-side down. Place the potato fans over them, cut-side up.

8
Done

Drizzle olive oil on the potatoes.

9
Done

Roast for 25 minutes.

10
Done

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
Done

Roast for 15 more minutes.

12
Done

Heat your grilling machine and drizzle some vegetable oil on it. Grill the pork chops.

13
Done

Serve one grilled pork chop with mushroom gravy on top and one Hasselback potato.

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Nutritional Chart

755 kcal
Calories
52 g
Protein
55 g
Fat
37 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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