Grilled Pork Chop with Rosemary Teriyaki Butter Glaze, Fingerling Potatoes

By • February 11, 2013 0 Comments

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Author Notes: Chef Ivan Flowers created this recipe for Maui Maid Teriyaki Marinade. The Teriyaki glaze really takes the pork chop to another level.Maui Maid Teriyaki

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Serves 4

  • 4 12 ounce bone-in country style pork chops
  • 1/4 pound unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 sprig rosemary finely chopped
  • 1 pound fingerling potatoes
  • 6 cloves garlic, peeled
  • 1 bay leaf
  • 8 black peppercorns
  • 1 pound french green beans, cleaned & trimmed
  • 1/2 cup cream
  • 2 teaspoons garlic puree, garlic blended with olive oil
  • 2 sprigs thyme, finely chopped
  • 2 tablespoons Maui Maid Teriyaki Marinade
  1. Combine softened butter with chopped rosemary and teriyaki sauce in a bowl Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour
  2. In 2 quarts salted boiling water place green beans and cook for 6 minutes then plunge into ice water
  3. In 2 quarts salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes
  4. Season pork chop to taste and grill medium heat 8 minutes on each side Take off grill, cut butter into ½ pieces and place two on top of pork chops Cover with foil and let rest for 5 minutes
  5. While pork is resting... Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste
  6. Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste
  7. Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY

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