Grilled Sage Marinated Pork Chops With Sweet Potatoes

Directions

1. * Note: Select either pork rib or possibly loin chops which are about 1 1/4 inches thick for this meat-and-potatoes dish.
2. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small saucepan combine cider vinegar and balsamic vinegar. Bring to boiling; reduce heat. Boil gently, uncovered, about 8 min or possibly till reduced to about 2/3 c.. Cold slightly. Stir in oil, sage, salt, and pepper. Reserve 1/4 c. marinade; set aside.
3. Pour remaining marinade over chops; seal bag. Marinate in the refrigerator for 8 to 24 hrs, turning bag occasionally.
4. Drain chops, discarding marinade. Brush potatoes (quartered lengthwise) and onion (cut into 3/4-inch slices) with the reserved marinade.
5. For a charcoal grill, place medium coals in bottom of grill. Place chops, potatoes, and onion on grill rack directly over coals. Cover and grill for 25 to 30 min or possibly till chops are slightly pink in center and vegetables are tender, turning chops once and vegetables occasionally.
6. For a gas grill, preheat grill. Reduce heat to medium. Place chops, potatoes, and onion on grill rack over heat. Grill as above.
7. This recipe yields 4 servings.