Over the past few weeks, as summer has yielded, finally, to fall, I have experimented with a variety of new dishes. Some were spectacular disasters, but a few have quickly found their way into our regular rotation. These pork chops are delicious. The new potatoes get parboiled, coarsely "smashed," then crisped in the over. The pork chop recipe is originally from Cooking Light, and the potatoes recipe is originally from Gourmet. Enjoy!
Pork Chops with Carolina Rub
Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 (4-ounce) center-cut pork loin chops
Cooking spray
1/4 cup barbecue sauce [I like to use Sticky Fingers Carolina Sweet.]
Directions:
Prepare grill. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes. Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.
Yield
4 servings (serving size: 1 pork chop)
Nutritional Information
CALORIES 185(34% from fat); FAT 6.9g (sat 2.4g,mono 3g,poly 0.7g); PROTEIN 24.6g; CHOLESTEROL 65mg; CALCIUM 35mg; SODIUM 477mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 5g
Smashed Red Potatoes with Bay Leaves
Ingredients:
2 pounds baby red-skinned potatoes (about 1-inch in diameter)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
3 small bay leaves
Directions:
Cook potatoes in large saucepan of boiling salted water until almost tender, about 15 minutes. Drain. Melt butter with olive oil in same pan over medium heat; add potatoes and bay leaves. Saute until coated, slightly crushing each potato with wooden spoon, about 5 minutes. Transfer to shallow baking dish. Sprinkle with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Preheat oven to 400 degrees. Roast potatoes until tender and beginning to crisp, about 20 minutes. Serve hot.
