Grilled Shoulder Blade Chops with Gigantes Beans and Green Skordalia

Directions

1Combine marinade ingredients in a bowl and mix well. Massage marinade onto all sides of the chops, seal in a plastic bag and refrigerate for at least one hour to overnight. Once marinated, remove from the refrigerator, discard excess marinade and season both sides with salt and pepper. Lay chops out on a platter and allow to come to room temperature.

2Bring 2/3 of an outdoor grill to high heat, allowing some grill space for indirect heat. Clean and oil grill well and close lid for 5 minutes. Oil the grill again and add seasoned chops, making sure not to crowd them. Grill for 3-4 minutes per side. Move chops to indirect heat side of the grill and close lid. Cook for 5-7 minutes or until desired doneness is achieved. Remove from grill, loosely tent with foil and let rest for 5 minutes before serving.

Skordalia

1In food processor, grind almonds until very fine.

2Add garlic, potato, salt, pepper and process until smooth.

3Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.

4Tip: Can be prepared day ahead.  Bring to room temperature the day of use.

Prepare

1Heat grill

2Grill the chops to desired doneness

3Spoon beans on a platter, top with grilled chops and a bowl of skordalia.