Grilled Pork Chops with Potato Salad

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a 6- to 8-quart pan, combine potatoes and 4 quarts water, cover and bring to a boil over high heat. Reduce heat and simmer for 12 to 15 minutes or until potatoes are tender when pierced with a fork, drain and let stand at room temperature or chill until cool.

4. In a large bowl, whisk together pickle, celery seed, sour cream, mayonnaise, vinegar, mustard and salt and pepper to taste until combined. Mix in celery, onion and bacon, gently fold in potatoes and egg so as not to mash them. Cover and chill for 2 hours or until cold. Toss and top with 2 tablespoons chives before serving.

5. Spray grill grate with cooking spray and preheat to medium.

6. In a small bowl, combine oil, cumin, paprika, garlic, turmeric, coriander seed, remaining chives, cinnamon and red pepper flakes and salt and pepper to taste, mix well.

7. Brush mixture over both sides of each pork chop. Place chops on grill, cover and cook to an internal temperature of 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 5 to 7 minutes per side. Wash hands after handling raw pork.

8. Serve pork chops with potato salad.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!