Grilled pork chop with new potatoes

Name: Grilled pork chop with new potatoes - Ioana E.
Ingredients: 6; 7 thin slices of pork belly salt For the sauce (used during meat roasting): about 100 ml oil 3 crushed garlic cloves oregano paprika juice of one lemon For the potatoes: about 500 g new potatoes papri; 6 tablespoons olive oil

Meat - Grilled pork chop with new potatoes by Ioana E. - Recipia

Grilled pork belly is one of the dishes we prepare often, especially when we want the meat to be nicely browned. I like to leave it on the grill long enough for some of the fat to melt away and for the exterior to develop a crust. At the same time, new potatoes are roasted in the oven with garlic, paprika, and olive oil. They are served together with a simple salad. Quick Info Total time: about 1 hour Preparation time: not specified; preparation is quick Cooking time: the potatoes need about 1 hour in the oven, and the meat is cooked on the grill during this time Servings: quantity is for 6-7 thin slices of pork belly Difficulty: easy Recipe type: grilled pork belly with a side of new potatoes Ingredients For the pork belly 6-7 thin slices of pork belly salt For the sauce used during cooking the meat approximately 100 ml oil 3 cloves of garlic, minced oregano paprika juice from 1 lemon For the new potatoes approximately 500 g new potatoes paprika 2 cloves of garlic, minced salt pepper 5-6 tablespoons olive oil For serving salad, to taste Preparation method 1. Prepare the potatoes Peel the new potatoes and, if they are larger, cut them so that they are similar in size. This way, they will roast more evenly. Place them in a bowl and add paprika, minced garlic, salt, pepper, and olive oil. Mix well so that each potato is coated with the spices and oil. 2. Roast the potatoes Arrange the potatoes in a baking dish and place them in the preheated oven at 200 degrees Celsius. Leave them until they are browned and cooked through. In the original recipe, the time is about one hour, but it may vary depending on the size of the potatoes and the oven. The potatoes are ready when they have taken on color and can be easily pierced. If you cut them into similar-sized pieces, you won't have to monitor each potato separately. 3. Prepare the sauce for the meat In a bowl, mix the oil with the minced garlic, oregano, paprika, and lemon juice. This mixture will be used to brush the meat while it's cooking on the grill. Keep the sauce handy along with a brush. It's more practical to brush the slices directly next to the grill as they brown. 4. Cook the pork belly Sprinkle salt on the slices of meat and place them on the hot grill. Brush them occasionally with the prepared sauce using the brush. Leave the slices on the grill until they are well browned and you consider them done. For this recipe, the meat is left on longer so that the fat melts well and the exterior gets a nice brown color. The exact time depends on the thickness of the slices and how browned you prefer the meat. It's important to watch the meat while brushing it, as the sauce contains oil and can cause the grill to burn faster if it drips too much. 5. Serve Remove the potatoes and meat when they are ready. Serve the pork belly alongside the roasted new potatoes and salad. Why I make this recipe often We love the combination of well-browned meat and roasted garlic potatoes. The ingredients are simple, and the preparation doesn't require many steps. While the potatoes are in the oven, the meat can be grilled and gradually brushed with the lemon, garlic, and oregano sauce. The recipe is also convenient because it doesn't require a separate sauce for serving. The sauce used for cooking the meat is sufficient to give it flavor and keep the spices on the surface of the slices. Tips Use thin slices of pork belly, as indicated in the recipe. They will cook more easily on the grill and brown in a shorter time than thick pieces. The grill should be hot before you place the meat on it. This way, the slices start to brown immediately instead of cooking slowly. Brush the meat occasionally, not necessarily continuously. It's enough for the sauce to be applied during cooking, after the slices have started to brown. Watch the potatoes towards the end of the hour of roasting. New potatoes can vary in size, and the smaller ones may brown faster. If you prefer the pork belly to be more browned, leave it on the grill until the exterior reaches the desired color, without removing it as soon as it starts to turn white. Substitutions No substitutions are necessary for this recipe. If you don't have the exact amount of new potatoes indicated, you can use potatoes of similar size, but the cooking time may vary. Oregano, paprika, garlic, and lemon are part of the sauce used for the meat, so changing them will alter the final flavor. The ingredients can be adjusted for intensity, but the basic recipe relies on this combination. Variations You can leave the potatoes whole if they are small enough. For larger potatoes, it's more practical to cut them so that they roast in a similar time frame. The amount of paprika and oregano in the sauce can be adjusted to taste. The meat can be brushed more or less frequently during cooking, depending on how pronounced you want the sauce flavor to be. If you prefer the meat more browned, you can leave it on the grill longer, while keeping an eye on it to ensure the sauce on the surface doesn't burn. Serving ideas Serve the pork belly as soon as it's ready, alongside the browned new potatoes and a salad. The salad can remain simple, as the meat and potatoes are already seasoned and oiled. The potatoes can be placed on the same plate as the meat or served separately. It's helpful to remove them from the oven close to serving time to keep them as crispy as possible. Frequently asked questions How long do new potatoes take to cook? The potatoes roast at 200 degrees Celsius for about one hour. The duration may vary depending on their size and the oven. They are ready when they are browned and tender. Can I use thicker slices of pork belly? The recipe source indicates thin slices. If you use thicker slices, they may need more time on the grill, and browning should be monitored closely. When do I brush the meat with sauce? The meat is brushed occasionally while cooking on the grill. The sauce is applied using a brush after the slices have started to brown. Why is the meat left on the grill longer? Pork belly is left to brown well so that some of the fat melts. The exact duration depends on your preference for browning and the thickness of the slices. What is the pork belly served with? It is served with roasted new potatoes and salad. These are the side dishes mentioned in the recipe. Nutritional values The values below are estimates, as the exact amount of meat in grams is not specified, and the amount of fat remaining in the pork belly may vary. If the dish is divided into 3-4 servings, one serving may have approximately: 600-850 kcal 25-35 g protein 45-65 g fat 25-35 g carbohydrates The majority of the calories come from the pork belly and the oil used for the sauce and potatoes. The potatoes primarily contribute carbohydrates, and the final amount of fat depends on how much oil remains on the meat and how much of the pork belly's own fat melts on the grill. These values do not include any additional sauce or salad. Storage and reheating Leftover meat and potatoes should be stored in the refrigerator in sealed containers after they have cooled. For the best results, it's preferable to consume them as soon as possible, as the potatoes gradually lose their crispy texture. Reheat the meat and potatoes in the oven or in a pan until they are heated through. The potatoes may become softer after storage, and the pork belly can dry out if heated too much. It's best to prepare the salad and add it only at serving time.

Grilled pork chop with new potatoes

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