CHARLOTTE, N.C. — The Olympic games are coming up soon and no better time to get excited about the games than grilling up some French food. People don’t always think of French food when it comes to grilling or BBQ, but remember this was the original cooking method for people all over the Earth for thousands of years.
First up marinated pork chops. You can also make this recipe with a pork loin, or any other cut you like. Combine olive oil, lime juice, soy sauce, honey, garlic, thyme, salt and pepper, and spread marinade over the chops at least an hour before grilling and reserve some to baste over the meat when done. Take the chops out of the refrigerator an hour before grilling, then heat the grill up to 400 degrees, grill 3-4 minutes per side until internal temperature reaches 145 degrees. Transfer to a plate and baste with a little more marinade, then cut into slices and serve on sliced baguette.
For the side dish you can make this ahead of time and serve either cold or at room temperature. Buy small creamer potatoes and cut in half, heat grill to 400 degrees, toss the potatoes in olive oil and season with salt and pepper. Grill until tender, pour some white wine over them until absorbed, and let cool. In a bowl add finely diced shallots, red wine vinegar, tarragon, chives, let sit to marinate for 10 minutes then toss into the potatoes. In another bowl combine olive oil with Dijon mustard, and fold in with the potatoes. Serve immediately.
To get into the Olympic spirit cut a large potato into rings, take an apple corer and cut out the center, grill until done, and arrange on the serving plate into Olympic rings.
Find more at erniesbbq.com.
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