Pork Chops with Seasoned Potatoes

 

Provided by Larry & Debbie Scheurich

This recipe is a combination rather than individual recipes because the combination goes together quite well.  It's best to use fresh herbs, but dried or pre-packaged herbs can be substituted.  There are no exact measurements.  It's best to grill, but you can do it in the oven if needed.

5 stems of rosemary

15-20 stems of thyme

at least 5 cloves of garlic 

Using herb scissors cut the leaves off of the rosemary stems and ensure that the leaves are cut to release the oils from the rosemary

Remove the leaves from the thyme stems and ensure some of the leaves are torn to release the oils from the thyme.  Thyme leaves are typically too small for herb scissors, so this process can be tedious.

Peel and chop the cloves of garlic

Remove the pork chops from the refrigerator to allow them to come to room temperature (about 2 hours).  Put the rosemary, thyme, and garlic mixture on both sides of the pork chops while them warm up so that the herb seasoning "sinks into" the pork chops.

Chop baby red and baby white potatoes into cubes and chop one onion into pieces similar size as the potatoes.

Mix the rosemary, thyme, and garlic in a small bowl.

Mix the potatoes and onions along with the rosemary, thyme, and garlic with some olive oil in a bowl.  Spread them in a pan or foil that is coated with cooking spray.  Place on the grill or in the oven at 450 for about 45 minutes.

Grill or bake the pork chops at 450 for about 12-15 minutes (flip half way through).

Grilled Baby Potatoes (in foil)

Grilled Baby Potatoes (in foil) - by Larry Scheurich Jr.

2 cups baby red and yellow potatoes (diced)
  We find that pre-mixed potatoes from the Little Potato Company are excellent
1/2 diced onion
1/2 diced bell pepper (red, orange, or yellow - green peppers are too strong of a flavor)
1 tbs chopped garlic (garlic powder can be substituted)
1 tbs fresh rosemary
1 tbs fresh thyme

Spray the foil with non-stick cooking spray.  Dice the potatoes. Dice the onion and pepper as small as possible (we used a vegetable chopper with a fine grid.  Place the potatoes, onion, and pepper on the foil.  Drizzle olive oil over the potato mixture and add the garlic, rosemary, and thyme.  Fold the foil so that it seals in the vegetables.  Grill on medium heat for 30 minutes, opening the foil pack in 15 minutes to stir.

We have found that you can also add other vegetables, like green beans to this mixture.