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Balsamic BBQ Pork Chops w Potato Salad

Prep Time:

Cook Time:


4 Servings


Ingredients (Pork Chops):
4 Large Pork Chops
1 cup Balsamic Vinegar
3/4 cup Tomato Sauce
1/3 cup Brown Sugar
3 Garlic Cloves, minced
1 tbsp Worcestershire Sauce
1 tbsp Dijon Mustard
Salt & Pepper

Ingredients (Potato Salad):
1kg Kipfler Potatoes
Olive Oil
Red Wine Vinegar
6 tbsp Natural Greek Yoghurt
1/2 Bunch Fresh Dill
40g Feta Cheese
Salt & Pepper


Method (Pork Chops):
Step One - Combine all ingredients in a small saucepan, mixing well to combine, simmering over a medium heat to allow the sauce to thicken for approx 15 minutes.
Step Two - Lightly marinade the pork chops, before popping them on the BBQ grill. Grill the pork chops for 4-6 minutes per side. Brush the meat with the remainder of the marinade every few minutes.
Step Three - Allow to rest, covered for 5 minutes, before serving.

Method (Potato Salad):
Step One - Peel the potatoes, wash and then cut into inch long pieces. Cook in a large saucepan of salted boiling water for 15-20 minutes, or until cooked through. Drain
Step Two - In a large bowl combine the yoghurt with a drizzle of olive oil and a splash of vinegar. Add the chopped dill, season with the salt and pepper, lightly crumble in the feta before tossing through the potatoes.
Step Three - Serve.

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