Grilled Pork Chops with Romesco
Fresh chopped vegetables such as red bell peppers and celery make flavorful additions to the potato salad, which can be prepared up to 1 day in advance. Cover and store in the refrigerator; let the potato salad come to room temperature before serving.
- 4 boneless center-cut pork chops, each about 1 inch thick
- Salt, to taste, plus 1 Tbs.
- 1/2 cup romesco sauce (see related recipe at left)
- 6 Tbs. olive oil, plus more for grill
- 1 1/2 lb. Yukon Gold potatoes, scrubbed
- 1 Tbs. sherry vinegar
- 3 green onions, chopped
- Freshly ground pepper, to taste
Marinate the pork chops
Season the pork chops with salt. In a shallow dish, whisk the romesco sauce with 1 Tbs. of the olive oil. Add the pork chops, stir to coat and let stand at room temperature for up to 1 hour.
Make the potato salad
Meanwhile, bring a saucepan of water to a boil over high heat. Add the 1 Tbs. salt and the potatoes. Cook until the potatoes are tender when pierced, about 25 minutes. Drain, rinse under cold running water and let cool slightly.
In a large bowl, whisk together the remaining 5 Tbs. olive oil and the vinegar. Halve and slice the potatoes and transfer to the bowl. Add the green onions and stir gently to combine. Season with salt and pepper. Set aside.
Grill the pork chops
Prepare a grill for indirect grilling over high heat. Lightly oil the grill grate.
Place the pork chops on the cooler area of the grill, cover and cook for 5 minutes. Turn the chops over and grill until they feel firm when pressed in the center, about 5 minutes more. Serve the pork chops with the potato salad. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).