Pork Chop with Diced Potatoes and Veggies on the Grill
Prep: 30 - 45 min | Cook: 25 - 30 min | Serves: 1 - 2
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FEATURED PRODUCT
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Skin-On Diced Hash Browns
Crispy on the outside, fluffy on the inside, and only containing 4 ingredients, Cavendish Farms Skin-on Diced Hash Browns are flavourful, versatile and ready for any occasion. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag of Cavendish Farms Skin-On Diced Hash Browns
- 1 small onion
- 1 red pepper
- 1 zucchini
- 1 tsp spice blend (Greek)
- 2 tbsp olive oil, divided
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 2 pork chops
- Fresh parsley, for garnish
- Salt and pepper, to taste
Directions
- Preheat grill to medium-high heat (400° F).
- To prep, roughly chop onion and thinly slice red pepper and zucchini and set aside.
- In a large bowl, toss Skin-On Diced Hash Browns with onion, red pepper, zucchini, spice blend, half the olive oil, salt, and pepper. Transfer to a foil tray.
- To make the tray: Cut two sheets of aluminum foil. Crumple one of the sheets into a ball. Carefully unfold the crumpled foil and place crumpled sheet on top of flat sheet and fold up the edges to create a rim for your tray.
- In a separate bowl, whisk together remaining olive oil, soy sauce, Dijon mustard, and brown sugar. Add pork chops and marinate for at least 30 minutes.
- Place foil tray on grill and cook for 11-13 minutes, turning often, until veggies are tender and potatoes are golden.
- Grill pork chops for 4–5 minutes per side or until cooked through. Let rest for 5 minutes.
- Serve grilled pork chops alongside the cooked Diced Hash Brown and veggie foil pack. Garnish with fresh herbs.
