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Japanese Grilled Pork Chops and Wasabi Potato Salad


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  • 1/3 cup soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 2 tsp. toasted sesame oil
  • 1/4 tsp red pepper flakes
  • 2 bone in pork loin chops seasoned with salt
  • black and white sesame seeds
  • sliced scallions
  • 12 oz. red-skinned potatoes, cubed
  • 3 Tbsp rice vinegar, divided
  • 1/2 cup mayonnaise
  • 2 Tbsp. sour cream
  • 2 Tbsp. sweet pickle relish
  • 1 Tbsp. wasabi paste
  • 1 rib celery, diced
  • 1 carrot, shredded
  • 1/4 cup thinly sliced scallions
  • 1 Tbsp minced shallots



Step 1

Preheat grill to medium to maintain temp of 500 degrees. Brush grill grate with oil. Whisk together 1st five ingredients; transfer half to a baking dish and reserve remaining to serve as a sauce. Add chops to dish and marinate at least 10 minutes and up to 2 hours, flipping occasionally. Grill chops, covered, until a thermometer inserted in the thickest part registers 145 (3-4 minutes per side). Transfer chops to plate, tent with foil and let rest 5 minutes. Top chops with sesame seeds and scallions; serve with reserved sauce and wasabi potato salad.

Salad: Cook potatoes in pot of boiling salted water until fork-tender, 10-12 minutes. Drain potatoes, transfer to baking sheet and drizzle with 2 Tbsp. vinegar; cool. Whisk together may, sour cream, relish, wasabi and remaining 1 Tbsp. vinegar for dressing. Combine celery, carrots, scallions, shallots, and potatoes in a bowl; stir in dressing.


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