Grilled Pork Chops and Garlicky Potato Salad

So the original recipe called for pork tenderloin and I thought it was way too expensive the day I shopped to purchase tenderloin so I subbed pork loin chops. Honestly the spice rub was bland. I'm not sure if I just didn't make enough spice rub for the chops or if the spice rub was just missing something. The pork chops turned out so so. However the star of the dish was the potato salad. It was an interesting twist on a potato salad and one that we loved. The flavors blended well together and the garlic flavor you could actually taste. From start to finish both dishes took me 35 minutes, which isn't too far off of the 30 minute supper it claimed to be. The potato salad will be added to our rotation of dishes but the grilled tenderloin/pork chops will not.

Grilled Pork Chops/Tenderloin and Garlicky Potato Salad
Cooks Country June/July 2010

2 lbs Yukon Gold potatoes, scrubbed and sliced 3/4 inch thick
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
3 garlic cloves, minced
2 teaspoons brown sugar
salt and pepper
1/2 cup drained jarred roasted red peppers, chopped
3 tablespoons drained capers
3 tablespoons chopped fresh parsley
1 1/2-2 lbs pork chops or pork tenderloin

Toss potatoes and 2 tablespoons oil in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Meanwhile, combine vinegar, garlic, 1 teaspoon sugar, and 1/4 teaspoon pepper in large bowl. Slowly whisk in remaining oil until emulsified. Stir in roasted peppers, capers, and parsley.

Pat pork dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon pepper and remaining sugar. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 5-6 minutes for the chops and 12 minutes for the tenderloin. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper. Slice pork, if using tenderloin, and serve with potato salad.