Grilling chops is quicker and easier than manoeuvring the entire rack on the grill. Adding reserved cooking liquid and olive oil to the smashed potatoes gives them a creamy texture without adding cream or butter.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In saucepan of boiling salted water, cook potatoes and 4 of the garlic cloves until potatoes are tender, about 15 minutes. Reserving 1/2 cup of the cooking liquid, drain; transfer potatoes and garlic to large bowl.
Add reserved cooking liquid, oil and half each of the pepper and salt; smash with potato masher until smooth with a few chunks remaining. Stir in chives. Keep warm.
Mince remaining garlic. Combine garlic, rosemary, mustard, and remaining pepper and salt. Rub all over chops. Place on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare. Serve with potatoes.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 1014 mg
- Sugars 2 g
- Protein 18 g
- Calories 366.0
- Total fat 16 g
- Potassium 805 mg
- Cholesterol 32 mg
- Saturated fat 4 g
- Total carbohydrate 39 g
%RDI
- Iron 14.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 27.0
