Japanese Grilled Pork Chops and Wasabi Potato Salad

By mschweickert

Ingredients

• 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

Preparation

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.