• 4servings
  • 20minutes
  • 457calories

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Ingredients Jump to Instructions ↓

  1. 4 small sweet potatoes (about 1 1/2 lb total), cut into 1/2-in.-thick wedges

  2. 1 Tbsp olive oil

  3. Kosher salt and pepper

  4. 2 scallions, chopped

  5. 4 1-in.-thick bone-in pork chops (about 2 lb total)

  6. 4 Tbsp Dijon mustard

  7. 2 tsp ground cumin

Instructions Jump to Ingredients ↑

  1. Heat grill to medium-high. In a largebowl, toss the sweet potatoes with theoil and ¼ tsp each salt and pepper. Grill(reserve the bowl), turning often, untiltender and slightly charred, 12 to 14 minutes.

  2. Transfer the potatoes back to thebowl and toss with the scallions.

  3. Meanwhile, season the pork chopswith the cumin and ¼ tsp each salt andpepper. Spread both sides of each porkchop with the mustard and grill untilcooked through, 5 to 7 minutes per side.

  4. Serve with the potatoes.

  5. Tip Make this dish for 8 by doubling the potatoes and using 3 small porktenderloins (about 3 1⁄2 lb total), which take up less room on the grill, instead ofchops. Season as directed and grill, turning occasionally, until a thermometerregisters 145°F, 18 to 22 minutes; let rest for 5 minutes before slicing.


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