Brined Pork Chops with Balsamic Glaze and Grilled Potato Fries | Pork Recipes | Weber Grills

Brush the cook grates clean. Grill the chops and potato slices over direct medium heat, with the lid closed, until the chops are still slenderly pink in the kernel and the potatoes are tender and grill marks appear, turning once or doubly. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a medium bowl and discard with the parsley. Season with more salt and capsicum, if desired. Place one pork chop on each of four plates. Brush the cook grates clean. Grill the chops and potato slices over direct medium heat, with the eyelid closed, until an instant-read thermometer inserted into the center field of the pork barrel chop registers 145°F ( or your prefer doneness ), and the potatoes are offer and grillroom marks appear, turning once or twice. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a metier bowling ball and pass with the parsley. Season with more salt and pepper, if desired. Place one pork chop on each of four plates.

Brush the fudge grates clean. Grill the chops and potato slices over medium heat, with the eyelid closed, until the center of the pork barrel chop registers 145°F ( or your choose doneness ), and the potatoes are offer and grill marks appear, turning once or doubly. The chops will take 10 to 12 minutes and the potatoes will take 6 to 8 minutes. Remove from the grill as they are done. Place the potatoes in a culture medium bowl and toss with the parsley. Season with more strategic arms limitation talks and pepper, if desired. Place one pork chop on each of four plates.

Related Grill Skills

Chopping Parsley