This Parsley and Garlic Chops recipe pairs perfectly with everything we have coming into season right now…garlic harvest just happened, new potatoes are about to be picked, and lots of parsley in the garden…looks like I know what’s on the menu this weekend!
Side note: grilling potatoes has become one of my new favorite things. Follow the recommendations to put them on skewers or just slice them 1/2″ thick, toss them with oil/salt/pepper, and toss them on the grill.
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Parsley and Garlic Chops
1 cup fresh parsley leaves
5 tablespoons extra-virgin olive oil, divided
4 garlic cloves, peeled
1 tablespoon water
2 teaspoons honey
1 teaspoon grated lemon zest plus 2 teaspoons juice
½ teaspoon red pepper flakes
½ cup mayonnaise
2¼ teaspoons table salt, divided
1½ pounds small red potatoes, halved
1¼ teaspoons pepper, divided
4 (6- to 8-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1. Process parsley, ¼ cup oil, garlic, water, honey, lemon zest, and pepper flakes in a blender until mostly smooth, about 1 minute, scraping down sides of blender jar as needed. Whisk 2 teaspoons parsley paste, lemon juice, mayonnaise, and ¼ teaspoon salt together in a bowl; set aside.
2. Meanwhile, toss potatoes with the remaining 1 tablespoon oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Cover and microwave until tender, 8 to 12 minutes, stirring halfway through microwaving. Thread potatoes onto six 12-inch skewers with cut sides facing out.
3. Pat pork dry and sprinkle with remaining 1¼ teaspoons salt and 1 teaspoon pepper. Add pork and remaining parsley paste to a now-empty bowl. Toss to coat, smearing paste from the bowl onto pork. Grill pork and potatoes over a hot fire (covered if using gas) until pork registers 140 degrees and potatoes are charred, 5 to 10 minutes, flipping as needed for even browning. Serve with parsley-mayonnaise sauce.