45ºF

Publix Kitchen: Grilled Dilly Pork and Sauce

with Potato Pouches

photo

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. 

Click here to print the recipe

INGREDIENTS
1 lemon, for zest/juice
1 cup deli-style dill pickle relish, drained and divided
1/4 cup pickle juice
3 oz shallots, thinly sliced
2 tablespoons fresh dill, finely chopped and divided
24 oz fingerling (or baby) potatoes, halved
3 tablespoons olive oil, divided
3 teaspoons roasted garlic-herb seasoning, divided
Nonstick aluminum foil
4 (1-inch-thick) boneless pork loin chops (about 2 lb)
3/4 cup plain Greek yogurt

STEPS
1.    Halve potatoes, then place in microwave-safe bowl and cover; microwave on HIGH for 6 minutes, then drain. Combine potatoes, shallots, 2 tablespoons oil, 1/2 cup relish, 1 tablespoon dill, and 1 teaspoon seasoning; toss to coat.
2.    Place 4 sheets of foil on workspace. Divide potato mixture evenly in center of foil sheets. Bring up ends of foil and double-fold both sides up to completely seal pouches. Place pouches seam-side up on grill; cook pouches 8-10 minutes until potatoes are tender (do not turn).
3.    Season pork with 1 teaspoon seasoning and remaining 1 tablespoon oil. Place pork on grill; cook 3-4 minutes on each side until grill-marked and 145°F. Combine yogurt, lemon zest, lemon juice, pickle juice, and remaining 1 teaspoon seasoning, 1/2 cup relish, and 1 tablespoon dill.
4.    Remove pork and pouches from grill; remove contents carefully from pouches onto serving plates. Serve potatoes with pork drizzled with sauce.

NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 560kcal; FAT 20.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 160mg; SODIUM 790mg; CARB 36g; FIBER 4.00g; SUGARS 4g; PROTEIN 59g; CALC 6%; VITA 0%; VIT C 0%; IRON 15%