I'm planning to make grilled pork chops for dinner tonight. What would be a good side to go with them?

Answer 1

Since you have the grill out.....

Cut up some potatoes in 1 in cubes, put them in foil drizzle with olive oil and put some rosemary in with them. Throw them on the grill for 1/2 and hour.

I would grill some veggies also. I like summer squash (green or yellow) with peppers. Marinate the veggies in balsamic vinegar, also put them in foil with some olive oil salt and pepper, leave them on the grill for 20 min.

Answer 2

SCALLOPED POTATOES AU GRATIN

potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip

Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.

In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.

Sprinkle Wondra flour over the top and add a couple of pats of butter.

Repeat the first step, adding layers until dish is full.

Bake at 350°F in oven for about 90 minutes or until golden brown.

These will be a hit for everyone. I never have any leftover!


also I would serve grilled corn, a fresh salad, & Cinnamon apples

Answer 3

Grilled Corn on the Cob with: Potato Salad & Assorted Vegetables on the Grill , (such as squash, red or yellow peppers, onions, tomatos) wrapped in a foil packet. Add a tossed salad.

Grilled Corn on the Cob*

8 medium ears sweet corn
1/2 cup butter, softened
2 tblsp. minced fresh basil
2 tblsp. minced fresh parsley
1/2 tsp. salt

Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1" of bottoms. Remove the cornsilk. Spread the butter mixture over the corn. Rewrap the husks. Grill the corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally.

Answer 4

Any of the following:

Grilled Fresh Pineapple

Mozerella, Tomato, Basil Salad w/olive oil, salt & pepper

Fruit salad made with melons, berries, pineapple

Citrus Rice - cook your rice in chicken broth, when done squeeze on a little fresh lemon, lime and orange juice - or one of the three

Applesauce (a traditional American side for Pork Chops) and some Macaroni and cheese

Answer 5

Potato, green pepper and onion butter and Italian or ranch dressing wrapped in foil and thrown on the grill for 1/2 hour
goes great with pork. Just had it the other night....

Answer 6

If you're grilling them, why not grill some corn on the cob to go with them and then maybe some summer squash & zucchini and have it be a meal complete from the grill!

But apple sauce is always good to have with pork!

Answer 7

Add some pineapple rings to the grill until they caramelize. 2-3 per person, depending on the size of the chops.
Roast vegetables :- Parsnips, Sweet Potatoes, Potatoes, Yams, Butternut Pumpkin etc

Answer 8

I made grilled pork chops yesterday.

Grilled corn on the cob is good, clean it, wrap it in foil with a pat of butter (optional). Place on grill.

Answer 9

Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes Recipe courtesy Emeril Lagasse

For the Caramelized Onion Gravy:
2 tablespoons butter
3 cups thinly sliced onions
1 tablespoon light brown sugar
1 teaspoon garlic
1 teaspoon thyme leaves
2 tablespoons all-purpose flour
1 tablespoon cognac
1 cup brown chicken stock
Salt and pepper
For the Pecan Glazed Sweet Potatoes:
1 1/2 pounds sweet potatoes
1 tablespoon olive oil
Salt and pepper
6 tablespoons butter
1/2 cup light brown sugar
1/2 cup pecans

Chopped parsley leaves and chopped pecans, for garnish


Gravy:
In a small saucepan set over medium heat, add the butter. Once melted, add the onions and sugar to the pan and sweat, stirring occasionally until wilted and well caramelized, about 18 to 20 minutes. Add the garlic and thyme to the pan and saute until fragrant, about 30 seconds. Add the flour to the pan and stir to make a roux, about 2 to 3 minutes. Deglaze the pan with the cognac and once nearly evaporated, 1 minute, add the chicken stock. Bring to a boil and reduce heat to a simmer. Simmer the gravy for 15 minutes and season with the salt and pepper.
Yield: 1 cup

Sweet Potatoes:
Preheat the oven to 400 degrees F.

Wash the sweet potatoes and peel. Chop the sweet potatoes into 1-inch pieces and place in a roasting pan. Drizzle with the olive oil and season with the salt and pepper. Place the potatoes in the oven and roast until tender, about 30 minutes. Remove from the oven and set aside. In a large 12-inch saute pan, add the butter and brown sugar. When the butter begins to boil with the sugar, add the pecans and the sweet potatoes. Continue to cook, tossing occasionally, until the potatoes are well glazed, about 3 minutes.

Answer 10

Here's a yummy boiled potatoes recipe.

1 (28 ounce) package baby potatos
4 tablespoons olive oil
3 minced garlic cloves
1 tablespoon italian seasoning