Grilled Pork Chops with Grilled Leeks and Tender Spring Potatoes
Serves 2
Serve with Double Diamond Proprietary Red Wine
- Micro-planed zest of 2 lemons
- 3 garlic cloves, minced
- 2 teaspoons fennel seed
- 1 tablespoon fresh rosemary leaves, chopped
- 1.5 teaspoons Diamond kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 2 bone-in pork chops (about 1.4 pounds total)
- 1 large leek cut in half lengthwise (rinsed thoroughly, stems and funky outer leaves trimmed and discarded)
- For serving: gently boiled spring potatoes – top with butter, flake salt, coarsely chopped parsley and finely chopped chives
- Using a mortar and pestle, combine lemon zest, garlic, fennel, rosemary, salt and pepper. When ingredients are well integrated, whisk in 1 tablespoon olive oil to help the spices bloom. Wait 2 minutes, then rub the spice mix onto your pork chops. Brush leeks with olive oil and season with a few pinches of Kosher salt and freshly ground black pepper.
- Preheat clean grill to medium/high. Once grill is thoroughly preheated, sear pork chops 3 minutes on a side. If you’re starting to get some real char after 3 minutes, turn off middle flame and continue to cook over indirect heat until chops are cooked through. When chops are done, the internal temp will be 145 degrees.
- Grill leeks 4-5 minutes per side until tender with charred tips.
- Let chops rest 10 minutes before serving. Serve with spring potatoes and grilled leeks.