Pesto-glazed Grilled Pork Loin Chops with Grilled Potato Logs and TomatoesNovember 18, 2015 • By Great Chefs
Pesto-glazed Grilled Pork Loin Chops with Grilled Potato Logs and Tomatoes
By Great Chefs November 18, 2015
Clever boxes made of potato “logs” hold grilled tomato halves, an attractive accent for thick pesto-grilled pork chops. The fresh herbs bring out the flavor of the pork well.
- Fresh Basil Leaves - 2 ounces, stemmed
- Fresh Parsley - 1 ounce, stemmed
- Pine nuts - 3 tablespoons
- Olive Oil - 1/2 cup
- Parmesan Cheese - 1/3 cup, grated
- Center Loin Pork Chops - 2, 2 inches thick (about 1-1/2 pounds each)
- Baking Potatoes - 2 large
- Plum Tomatoes - 2 small, trimmed and cut in half
- Olive oil
In a food processor fitted with a steel blade or in a blender, combine the basil, parsley, and pine nuts. Add olive oil and puree until smooth. Add cheese and stir or pulse. Place pork chops in a zippered plastic bag or shallow glass dish. Spread half of the pesto on both sides of the pork chops; reserve the rest. Sprinkle with salt and pepper. Seal the bag or cover and marinate in the refrigerator for 15 minutes.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Spread the coals. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Meanwhile, cut the potatoes into 1/2x1/2x2-inch sticks or logs. Sprinkle the potato logs and tomatoes with salt and pepper and drizzle with olive oil.
Place the potatoes and tomatoes, skin-side down, in the center of the cooking grate; grill 20 minutes, or until tender, turning occasionally.
Bring the coals together in a concentrated area. Sear the pork chops over direct heat for 2 to 4 minutes, rotating once to create criss-cross grill marks. Turn and move to the side of the coals. Cover and continue grilling by indirect heat for 30 minutes for medium (160 F/71 C) or 45 minutes for well-done (170 F/77 C).
To serve: Arrange potato sticks from one potato in a criss-cross pattern on a warmed serving plate to make a log box; place two tomato halves in the center of the box. Repeat with the remaining potato and tomato on a second plate. Add a chop to each plate and drizzle with the reserved pesto.