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Recipe Thursday-Hatfield Grilled Pork Chops with Grilled Potato Salad

Posted on August 4th, 2016 | Posted in Grilling, Main Course, Recipes, Side Dish

Clemens Pork Chop-

What a simple summer meal of grilled veggies and a solid piece of tender pork! Hatfield’s tenderized pork chops were fast and easy to make with a lot of natural flavor. All we did was season with salt, pepper and oregano!

Hatfield Pork Chop in packaging (1 of 1)

Yield 4 Servings
Pork Chop
4 4-ounce Simply Tender Hatfield Boneless Pork Chops (HTF1604, 6/4PC/PK)
1 tablespoon finely chopped fresh oregano (05407, 4OZ)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
Pepper (CQP064, GAL)

Creamy Cucumber and Grilled Potato Salad
2 pounds small to medium Red Bliss potatoes (about 12) (00881, 50#)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
1/3 cup crème fraîche (CWUS550, 1/4.75#, Vermont Butter & Cheese) or mayonnaise (992177, 4/1GAL, Golbon)
2 tablespoons red wine vinegar (991953, 4/1GAL, Oasis)
1 tablespoon light corn syrup (992601, 4/1GAL, Karo) or 2 teaspoons sugar (991842, 50#, Golden Barrel)
1 teaspoon Dijon mustard (991256, 6/8.8#)
1 teaspoon celery seeds (CQC023, QT)
1 small garlic clove, minced (02619, 5#)
1/4 cup vegetable oil, plus more for brushing (992065, 6/1GAL, Town & Country)
Pinch of crushed red pepper (CQP100, 4#, Assagio Classico)
1 teaspoon finely chopped fresh oregano (05407, 4OZ)
1/2 cup chopped parsley plus 1 teaspoon minced parsley (00754, 6CT)
Freshly ground pepper (CQP064, GAL)
1 English cucumber, thinly sliced (00282, 12CT)
1/3 cup thinly sliced red onion (00683, 5#)


Apply salt, pepper and oregano to both sides of pork and let rest.

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 10 minutes. Transfer to a plate and let cool slightly.

Turn grill to medium and grill pork chops for 2 minutes each side. Transfer to plate and let rest.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve alongside pork chops.

Recipe from FoodandWine.com

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