Grilled Iberico Pork Chops With Garlic Herb Roasted Potatoes

LET’S GO

PREPARATION

1. Prepare the marinade

   For Otto’s best pork chop marinade, chop garlic and fresh sage finely and mix it in a bowl with black pepper, sea salt and olive oil. Prepare the same marinade for the garlic herb roasted potatoes in a separate bowl but use freshly minced rosemary instead of sage.

2. Marinate the Iberico pork chops

   Lightly pierce the meat with a fork and coat them with Otto´s best pork chop marinade. Cover the marinated Iberico pork chops with cling film and leave them in the fridge for at least an hour. For a more intense flavour, marinate the cutlets in the marinade for several hours, if not overnight. Take the Iberico pork cutlets out of the fridge an hour before grilling, so that the meat reaches room temperature.
   Otto’s tip: how to make an amazing marinade for your steak.

3. Get the sides ready

   While the Iberico pork is marinating, prepare the grilled asparagus and garlic herb roasted potatoes. Wash the green asparagus, trip the bottoms and coat the stems with olive oil before seasoning with salt and pepper. Wash the potatoes and boil them in water. Drain the water, let the potatoes cool off, and mix them with the marinade.

GRILLING

1. How to grill pork

   Now fire up the Otto grill. Put the Iberico pork chops on the grill rack and set the Meat-o-Meter to stage 5, so that the herbs from Otto’s best pork marinade don’t scorch. Grill the Iberico pork cutlets on each side for 2-3 minutes, depending on their thickness. Then, let the grilled pork cutlets cook on afterheat at the bottom of the grill.

2. Grill the sides

   In the meantime, grill the side dishes. Put the garlic herb potatoes in a grill tray or a heat resistant oven form and grill them until they are crispy brown on all sides. Put the asparagus stems on skewers, so that they are easier to flip, and grill them as well. How long you should grill the asparagus depends on how thick they are. Otto recommends checking with a knife how much bite resistance the grilled asparagus have, to see when they’re ready.

SERVING

1. Serve and enjoy

   And we’re done! Serve the Iberico pork chops with the grilled asparagus and garlic herb roasted potatoes. Qué rico!

Looking for the right dessert to round that dinner off? Try this:

Grilled Bananas on Ricotta Cream