Name: Grilled Garlic and Parsley Pork Chops with Potatoes
Total time: 1 h
Ingredients: 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

Why This Recipe Works

Parcooking the potatoes in the microwave ensured that they would be perfectly tender by the time they were nicely charred on the grill.

Before You Begin

You will need one large bunch of parsley for this recipe. It's OK to use the tender, thin stems at the base of the parsley sprigs. Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

Process parsley, ¼ cup oil, garlic, water, honey, lemon zest, and pepper flakes in 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 bowl; set aside.

Meanwhile, toss potatoes with remaining 1 tablespoon oil, ¾ teaspoon salt, and ¼ teaspoon pepper in 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.

Pat pork dry and sprinkle with remaining 1¼ teaspoons salt and 1 teaspoon pepper. Add pork and remaining parsley paste to now-empty bowl. Toss to coat, smearing paste from bowl onto pork. Grill pork and potatoes over 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.