Grilled Pork Chops and Sweet Potato Wedges Recipe

By mamacasma

Seasoning the pork chops with cumin, salt and pepper and then slathering on Dijon mustard creates a delightful crust-like coating once grilled; use it on lamb chops as well, reducing the cook time by about two minutes.

Ingredients

• 4 small sweet potatoes (about 1 1⁄2 lb total), cut into 1⁄2-in.-thick wedges
• 1 Tbsp. olive oil
• Kosher salt and pepper
• 2 scallions, chopped
• 4 1-in.-thick bone-in pork chops (about 2 lb total)
• 4 Tbsp Dijon mustard
• 2 tsp ground cumin

Details

Servings 4

Preparation

Step 1

1. Heat grill to medium-high. In a large bowl, toss the sweet potatoes with the oil and ¼ tsp each salt and pepper. Grill (reserve the bowl), turning often, until tender and slightly charred, 12 to 14 minutes. Transfer the potatoes back to the bowl and toss with the scallions.

2. Meanwhile, season the pork chops with the cumin and ¼ tsp each salt and pepper. Spread both sides of each pork chop with the mustard and grill until cooked through, 5 to 7 minutes per side. Serve with the potatoes.

Tip Make this dish for 8 by doubling the potatoes and using 3 small pork tenderloins (about 3 1⁄2 lb total), which take up less room on the grill, instead of chops. Season as directed and grill, turning occasionally, until a thermometer registers 145°F, 18 to 22 minutes; let rest for 5 minutes before slicing.