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Author Notes: Flavorful smoked pork chops prepared German style to go along with your favorite beer during Oktoberfest or any other day. —All that's Jas
- 4 smoked pork chops
- 1 1/2 pounds fingerling or baby Dutch yellow potatoes
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 teaspoon chopped capers (optional)
- 1 chopped anchovy or 1 teaspoon anchovy paste
- 1/4 cup chopped pickles
- 1 bunch shopped fresh parsley
- 3 tablespoons oil, divided
- 1 pinch of sugar
- salt and pepper to taste
- Cover potatoes with water in a medium size saucepot; bring to a boil over medium-high heat. Lower the heat and simmer until potatoes are tender, about 10-15 minutes. Drain and cool slightly then peel.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place smoked pork chops in the skillet and brown for 3-4 minutes on each side. Remove the chops from the skillet and keep warm. Add the remaining tablespoon oil to the skillet. Toss in the potatoes and turning them occasionally bake until nicely browned, about 5-8 minutes; season with salt and pepper.
- Meanwhile, in a small mixing bowl, combine yogurt, mayo, capers, anchovy, pickles, and parsley. Season the remoulade with salt, pepper and sugar. Serve over chops.