Herb-Crusted Grilled Pork Chops with Roasted Fingerling Potatoes

Instructions

1. 1

   Preheat grill to medium-high heat and preheat oven to 400°F. Pat pork chops dry with paper towels and season both sides with salt and pepper.

   Tip: Dry meat ensures better browning and a crisper crust when grilled.

2. 2

   In a small bowl, combine rosemary, thyme, 3 minced garlic cloves, lemon zest, 1 tablespoon olive oil, and Dijon mustard. Mix into a paste.

   Tip: This herb mixture can be made 2 hours ahead and refrigerated.

3. 3

   Rub the herb paste generously on both sides of each pork chop, pressing gently so it adheres well.

4. 4

   On a large baking sheet, toss halved fingerling potatoes with remaining 3 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper. Spread in a single layer and roast for 20-25 minutes until golden and tender.

   Tip: Stir potatoes halfway through cooking for even browning.

5. 5

   Place herb-coated pork chops on the grill grates and cook for 5-6 minutes per side without moving them, until an internal temperature of 145°F is reached.

   Tip: Resist the urge to flip too early; this allows a flavorful crust to develop.

6. 6

   In the final minute of cooking, place a small pat of butter and squeeze of fresh lemon juice on top of each pork chop.

7. 7

   Remove pork chops from grill and let rest for 3-4 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.

8. 8

   Drizzle warm roasted potatoes with red wine vinegar just before plating alongside the pork chops.

   Tip: The vinegar adds brightness and complements both the herbs and the rich pork.