Grilled BBQ Pork Chops with Corn on the Cob and Creamy Potato Salad

Plate pork chops alongside a generous portion of potato salad and a grilled corn cob.

Drizzle extra BBQ sauce over the chops for extra flavor.

Store leftovers in airtight containers: pork and corn in the fridge up to 3 days, potato salad up to 2 days.

Variations

Spicy Twist: Add cayenne or smoked chili powder to the pork rub.

Healthier Option: Swap mayo for Greek yogurt in the potato salad.

Grill Alternatives: Roast the corn in the oven or pan-sear the pork chops for indoor cooking.

FAQ

Q: Can I make the potato salad ahead of time?
A: Yes! It actually tastes better when chilled a few hours, allowing flavors to meld.

Q: How do I know the pork chops are done?
A: Use a meat thermometer. They’re perfectly cooked at 145°F (63°C).

Q: Can I use frozen corn?
A: Absolutely. Thaw first and brush with butter or oil before grilling.

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