Juicy Grilled Pork Chops with Loaded Baked Potato and Garden Salad

Ingredients:

For the Pork Chops:
2 bone-in pork chops (1 inch thick)
1/4 cup BBQ sauce
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
For the Loaded Baked Potatoes:
2 large russet potatoes
1/2 cup shredded cheddar cheese
2 tbsp butter
2 tbsp sour cream
1 tbsp chives, chopped
Salt and black pepper, to taste
For the Garden Salad:
2 cups mixed lettuce
1/2 cup cherry tomatoes, halved
1/4 cup sliced cucumber
2 tbsp diced red onion
Salad dressing of choice

Instructions:

Step 1: Prepare the Baked Potatoes
Preheat oven to 400°F (200°C).
Wash and pierce the potatoes with a fork, then rub them with olive oil and sprinkle with salt.
Bake for 1 hour or until tender. Once cooked, slice open and fluff the insides. Add butter, cheddar cheese, sour cream, and garnish with chives.
Step 2: Grill the Pork Chops
Preheat the grill to medium-high heat.
Brush both sides of the pork chops with olive oil. Season with garlic powder, paprika, salt, and pepper.
Grill the pork chops for 5-7 minutes per side or until the internal temperature reaches 145°F (63°C).
Brush BBQ sauce on both sides during the last 2 minutes of grilling. Let rest for 5 minutes before serving.
Step 3: Assemble the Garden Salad
Combine lettuce, cherry tomatoes, cucumber, and red onion in a bowl.
Drizzle with your preferred salad dressing.
Step 4: Serve
Plate the pork chops with the loaded baked potato and a serving of the garden salad.
Serve immediately and enjoy!