Bone-In Pork Chops With Roasted Potatoes and Vinegar Peppers

I microwave the russet potatoes for 4.5 minutes then cut into quarter inch wedges. Put them in a bowl and toss with peanut oil salt and pepper.

Light 2/3 a chimney of charcoal and dump charcoal baskets on the left hand side of the grill. Place a makeshift foil tray on the grill and place about six pieces of green and sic pieces of red vinegar peppers on the foil and the potato wedges on the grate to brown up.

About 20 minutes with the vents wide open and lid on I’ll flip the potatoes so they brown up on both sides and cook for another 20 minutes.

Then I remove the peppers and potatoes from the grill and and direct over the coals grill the bone in pork chops to about 145F (I like them rare and juicy).

When the pork is done I put the potatos on the bottom and spoon some of teh vinegar from teh vinegar pepper jar over the potatoes and then lay the pork on it and a couple more tablespoons of vinegar from the jar on top of the pork.


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