Grilled and Baked Pork Chops, Carrots and Potatoes

Ingredients

2 center cut pork chops

6 – 8 small roasting potatoes     

4 carrots

1 cup low sodium chicken broth

2 Tablespoons vegetable oil

1 ½ teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne

Instructions

Cover a large sheet pan with heavy duty foil.  Pre-heat oven to 350.

Wash small potatoes, and peel if you like.  If potatoes are larger, cut in half or quarters.  Peel carrots and cut into 3 inch strips.  If they’re large carrots, cut them in half. 

Pre-heat grill pan.  Grill pan should be hot but not smoking, medium heat.  Add vegetable oil.  Add salt, black pepper and cayenne to both sides of pork chops.  Grill pork chops, making sure to get a good sear on both sides.  Cook about 6 – 8 minutes per side.  Remove and place in center of sheet pan.  Salt and pepper potatoes and carrots.  Add to hot grill pan.  May need to add another Tablespoon of vegetable oil.  Grill on both sides.  Turn burner down and deglaze grill pan with about a half cup of chicken broth.  Add lid and cook until broth reduces, about 8 – 10 minutes.  If grill pan gets too dry, add more broth.  Pour potatoes, carrots and broth in sheet pans and arrange around pork chops.  Bake for about 25 minutes.  Remove from oven and turn pork chops.  Add the rest of the chicken broth.  Return to oven and bake until tender, about another 20 minutes, depending on thickness of your pork chops.