Grilled Pork Chops with Rhubarb Chutney and Foil Packet Potatoes
Ingredients
- 1 1/4 pounds baby red-skinned or Yukon Gold potatoes, halved
- 3 tablespoons extra-virgin olive oil, plus more for the grill
- Kosher salt and freshly ground pepper
- 1/4 cup apricot preserves
- 1/4 cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced fresh ginger (from a 1-inch piece)
- 2 1/2 teaspoons fennel seeds, finely ground
- 1 1/2 cups sliced rhubarb, thawed if frozen
- 4 1/2- to 3/4-inch-thick bone-in pork chops (about 1 1/2 pounds)
- 2 teaspoons paprika
- 3 tablespoons chopped fresh parsley
Instructions
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