Ingredients

The following ingredients have 4 Servings
  • Smithfield Hickory Smoked Brown Sugar Dry Seasoned Pork Chops (cooked according to package directions)
  • 1 pound Petite Medley Gourmet Potatoes (gold, red, and purple mini potatoes, cut into 1/2” slices (I cut each potato into 3rds))
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons apple cider vinegar (divided)
  • 4-6 slices cooked and crumbled bacon (I used Smithfield Hometown Original Bacon)
  • 1/2 cup crumbled blue cheese
  • 1-2 cloves garlic (minced or pressed)
  • 2-3 tablespoons diced red onion
  • 2 tablespoons minced cilantro
  • salt and pepper (to taste)

Instruction

  • Pre-heat oven or grill to 425 degrees F.
  • Place prepped potatoes into a large bowl and toss with 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, salt, and pepper.
  • Divide the potatoes evenly between two large sheets of tin foil.
  • Loosely wrap the tin foil around the potatoes, making sure that it's sealed completely.
  • Grill or bake in preheated grill or oven for about 20 minutes, or until the potatoes are tender.
  • Carefully remove the foil and place the cooked potatoes into another large bowl.
  • Add in bacon, blue cheese, garlic, red onion, cilantro.
  • Gently stir to combine.
  • Taste and re-season with salt and pepper.
  • Serve warm, room temperature, or cold!