Grilled pork chops accompanied by potato salad, peaches, and basil. A quick and savory recipe to please everyone.
Notes: To save time, you can cook the potatoes the day before and keep them whole in the fridge. You can also do the salad slightly in advance. You can also use nectarines or apricots in this recipe.
- large bowl
- 6 to 8 boneless pork chops, about 1/2-inch thick
- (to taste) salt and pepper
- 2 cups little potatoes
- 2 peaches, pitted and cubed
- 4 green onions, chopped
- 6 to 8 fresh basil leaves, chopped
- 1/4 cup mayonnaise
- (to taste) onion powder
Place the potatoes in a saucepan and cover with water. Bring to the boil and cook for 15 minutes. Strain and cool with water.
Cut the potatoes in half and place in a bowl. Add the other potato salad ingredients and refrigerate.
Season the chops and sprinkle with onion powder.
If cooking on the grill: Heat the grill to high. Lightly oil the chops, then grill them for two minutes on each side. If cooking on the stovetop: In a large frying pan, heat the vegetable oil on high, then sear the chops for two minutes on each side.
Serve the pork chops with the potato salad.