Grilled Pork Chops, Roasted Potatoes and Wilted Salad Greens served family style

At last some lovely weather here in Western Massachusetts. Once again it is time to uncover the grill. When the weather starts to heat up we often prefer to grill, not only because of the lovely smokey hints that it adds to our food but also we don’t have to turn the stove on and so we can keep the kitchen cool.

We have a small garden full of herbs and it makes sense to use them when we are grilling.

We cut some Oregano, Thyme and Rosemary

We roughly chopped the herbs then covered the pork chops on both sides and placed into a bowl.

We added some white wine and left it to marinade for a couple of hours. We had opened a bottle of White Haven, one of our summertime favorites (see previous blog), so a splash was sacrificed to the marinade.

Meanwhile we placed some new potatoes in a pan of salted cold water then added some thyme, picked fresh from the garden.

We drained the potatoes and cooled with cold water, then sliced but did not cut all the way through. We placed some tin foil on the grill folding up the sides then added some olive oil and the potatoes, we added in the tied thyme as well……….hey it’s all flavor…

We removed the chops from the marinade, seasoned and grilled.  Let the chops rest for at least 5 minutes.

We wilted the salad greens in a hot pan with a little olive oil, salt and pepper.

This is the perfect springtime/ early summer entertaining dish to serve family style outside on the patio. We sliced the chops and seasoned with a little more salt. We placed on a bed of the wilted salad greens and added the delicious roasted potatoes around the outside then drizzled with some olive oil.

Invite a few good friends, pour everyone a glass of wine then tuck in!

The pork was so succulent and had a hint of herb flavour with a smokey aroma, it was the perfect meal for summer entertaining.