Grilled Pork Chops with Roasted Sweet Potatoes and Potato Salad Recipe

Instructions

step 1 Preheat the oven to 400°F (200°C). Toss the sweet potato slices with olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized. /n
step 2 Bring a large pot of salted water to a boil. Add the cubed Yukon Gold potatoes and cook for 10–12 minutes until fork-tender. Drain and allow to cool slightly. /n
step 3 In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, red onion, parsley, salt, and black pepper. Add the cooked potatoes and gently mix until evenly coated. Refrigerate until ready to serve. /n
step 4 Season the pork chops with olive oil, salt, black pepper, paprika, garlic powder, and dried thyme on both sides. /n
step 5 Heat a grill or grill pan over medium-high heat. Cook the pork chops for 4–5 minutes per side, or until the internal temperature reaches 145°F. Remove from heat and let rest for 5 minutes. /n
step 6 Steam or boil the green beans for 4–5 minutes until tender-crisp. Drain and lightly season with salt. /n
step 7 In a small bowl, toss the mixed salad greens and cherry tomatoes with olive oil and lemon juice. /n
step 8 Plate the grilled pork chops alongside roasted sweet potatoes, green beans, creamy potato salad, and fresh salad. Serve warm and enjoy.

Storage and Reheating Tips

Store leftover pork chops and sides in separate airtight containers in the refrigerator for up to 3 days. Reheat pork chops gently in a 300°F oven or covered skillet to prevent drying out. Roasted sweet potatoes and green beans can be reheated in the oven or microwave. Potato salad and fresh salad should be kept chilled and are best enjoyed cold.