Barbecued Pork Chops, Baby Corn and Baby Potatoes with Creamy Dill Sauce

I decided today would be a great day to use the barbecue to cook our supper.  I decided I would use up some of the pork chops we have in our freezer and started looking through my Barbecue cookbook for a new recipe and I found it, Maui Pork Chops.  Then I decided to try barbecued baby corn and since I had bought some baby potatoes at the Farmer’s market on the weekend and I have dill growing in the garden, I decided to add some baby potatoes with creamy dill sauce.  I’ll admit it’s a little bit of a strange combination, but it was delicious nonetheless.  Here are the recipes:

Maui Pork Chops

6 Pork chops, 3/4 inch thick

Maui Sauce

  • 19 oz (540 mL) crushed pineapple with juice – (I only had tidbits, so I used a hand blender to crush them)
  • 1/2 cup (125 mL) Soy sauce
  • 2 Tbsp (30 mL) granulated sugar
  • 1/4 tsp (1 mL) ground ginger
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (1 mL) pepper


  1. Trim excess fat from chops
  2. Put all 6 ingredients for the sauce into a bowl.  Stir.  Add pork chops.  Marinate for 2 hours in the fridge.  Place chops on a greased grill over medium heat.  Turn and baste every 3-4 minutes until cooked, about 12 – 15 minutes total time.
  3. Heat marinade in saucepan on side of grill.  Simmer for a few minutes.  Serve with chops.  Makes 6 servings.

Barbecued Baby Corn

14 oz (398 mL) canned baby corn, drained

  • 1/2 cup (125 mL) butter or margarine
  • 1/2 tsp (2 mL) lemon juice
  • 1/4 tsp (1 mL) seasoned salt
  • 1/8 tsp (0.5 mL) pepper


  1. Pat corn dry with paper towels
  2. Put next 4 ingredients into a small saucepan on the edge of the grill to melt.
  3. Brush cobs with butter mixture.  Lay them across the grill over medium heat.
  4. Cook for about 10 minutes total time.  Turn and baste occasionally.  Makes 4 servings.


Baby Potatoes with Creamy Dill Sauce

2 lbs baby potatoes


  • 3 Tbsp (50 mL) butter or margarine
  • 3 Tbsp (50 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 1/4 tsp (1 mL) dill weed – I used fresh and just added as much as I wanted 🙂
  • 1 1/2 cups (375 mL) milk


  1. Melt butter in saucepan.  Mix in flour, salt, pepper, and dill weed.
  2. Stir in milk until it boils and thickens.
  3. Serve with boiled potatoes.

This entry was posted in Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s