Creole Chops and Grilled Potatoes

I had made some Creole Chops before our last camping trip to take along but since our trip got cut short due to cold, rainy weather they were still in the freezer.  So I pulled them out then tried to decide what to make for a side dish.  I went to Pinterest and found a recipe for Weight Watcher’s Grilled Potatoes that looked like it was worth trying.

Here are the recipes:

Creole Chops

Printable recipe here.

Ingredients:

  • 6 Pork chops (3/4 inches thick)
  • 5 1/2 oz tomato paste
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1 1/2 Tbsp vinegar
  • 1 tsp Worcestershire sauce
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder

Directions:

1. Remove excess fat from chops to reduce flare-up.

2. Mix remaining 7 ingredients together in a small bowl.  Pour into a plastic bag.  Add chops.  Seal bag.

3. Let marinate for at least 1 hour.  Place chops on the grill over medium heat for about 15 minutes.  Turn and brush with sauce occasionally.  Makes 6 servings.


Weight Watchers Grilled Potatoes

Printable recipe here.

Ingredients:

  • 2 lbs new potatoes, scrubbed and cut into bite-sized pieces
  • 2 Tbsp finely chopped onions
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp lemon pepper seasoning

Directions:

1. Heat grill to medium-high.

2. Meanwhile, place potatoes, onions, olive oil, salt and lemon pepper seasoning in a large bowl and toss to coat.

3. Place two 24 inch pieces of tinfoil on the counter and lightly coat with non-stick spray.  Arrange potatoes in a single layer on the tinfoil.  Leave a 2 inch border on all sides.  Fold foil over and pinch ends together to form two packets.

4. Place packets on the grill and cook for 12 – 15 minutes, or until potatoes are tender.  Makes 4 servings.

These two recipes complemented each other very well. The kids even ate the potatoes which is pretty impressive considering the only form of potatoes they were willing to eat prior to these are french fries.

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