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26 November 2014

A recipe for thick pork chops, seasoned and grilled over high heat, then served over a mash of avocado and potato with a side of roasted jalapeno peppers.

This meal was completely unplanned. It is another example of what you can make fairly quickly with ingredients found in the fridge and freezer. Admittedly, we keep a large selection of ingredients on hand – hey, I like to cook and eat! – but this one is not complicated at all. Pork chops grill up very nicely. You can sear them as well if you don’t have a grill pan, or use your outdoor grill. Too cold here right now for that. I had picked up some chops last week from the local grocery store with the intention of cooking them that night, but then we got distracted or just weren’t in the mood for pork chops. It happens. So into the freezer they went.

Last night I opened the freezer and whoa! I had forgotten about them. I pulled them out and let them thaw, then looked at Patty and said, “So how do you want your pork chops?” She wasn’t sure and neither was I, so once again, into the refrigerator I went and starting rooting around in there until this recipe appeared. I think it mostly had to do with the avocados I had on hand. I keep those around all the time but one of them was perfectly ripe and I didn’t want it to go to waste. NO WAY will we ever waste an avocado. They’re just too darned good. If you haven’t tried them with potato, you really need to get on that. It’s a great combo. Don’t forget the roasted jalapeno peppers on the side.

For the potatoes, I like to oven roast them. If you’re in a huge rush, you can cook them in the microwave. That will work, though they tend to be a bit dry. Use a bit of extra butter.

You can also marinate the pork chop with this Zingy Pork Chop Marinade Recipe. So good!

Try Some of My Popular Pork Chop Recipes

Here goes!

Grilled Pork Chops Over Avocado-Potato Smash with Roasted Jalapeno Peppers
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A recipe for thick pork chops, seasoned and grilled over high heat, then served over a mash of avocado and potato with a side of roasted jalapeno peppers.

Course: Main Course
Cuisine: American, Mexican
Keyword: pork chops
Servings: 2
Calories: 1045 kcal
Author: Mike Hultquist
Ingredients
  • 2 8- ounce pork chops
  • 1 tablespoon olive oil + more as needed
  • 1 tablespoon red chili powder
  • 1 tablespoon dried basil
  • Salt and pepper to taste
  • 4-5 medium yellow potatoes
  • 3 tablespoons butter
  • 1 small avocado peeled and pitted
  • 2 cloves garlic skins on
  • 2 tablespoons feta cheese
  • 4 roasted jalapeno peppers sliced
  • Chopped parsley for serving
Instructions
  1. Preheat oven to 425 degrees. Toss potatoes with a bit of olive oil and salt. Add potatoes and garlic onto a baking sheet and bake about 30 minutes, or until the potatoes are nice and soft.
  2. Remove from heat and set into a mixing bowl (not the jalapenos - those are for the side). Be sure to peel the skins from the garlic first. Cover to keep them hot.
  3. While the potatoes are cooking, rub the pork chops with a tablespoon of olive oil, then season with chili powder, basil, and salt and pepper. Get both sides.
  4. Heat a grill pan to medium hot and grill each chop for 4-5 minutes per side, or until they are cooked through.
  5. Set aside and allow to rest about 5 minutes.
  6. While the chops are resting, mash the potatoes with a fork. Just do a very rough mash. Add butter, avocado, feta cheese and a bit of salt and pepper to taste. Rough mash. The goal is to have a chunky bed for the chops.
  7. Set the avocado-potato mash onto serving plates, then top with the pork chops.
  8. Add 1 tablespoon of butter to the top of each chop and allow to melt slightly.
  9. Sprinkle with parsley and serve with the roasted jalapeno peppers on the side.
Recipe Notes

NOTE: You can toss in your jalapeno peppers here as well if you'd like, or just roast them over the stove top flame like I do.

Nutrition Facts
Grilled Pork Chops Over Avocado-Potato Smash with Roasted Jalapeno Peppers
Amount Per Serving
Calories 1045 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 22g110%
Cholesterol 212mg71%
Sodium 566mg24%
Potassium 3292mg94%
Carbohydrates 68g23%
Fiber 20g80%
Sugar 2g2%
Protein 65g130%
Vitamin A 2230IU45%
Vitamin C 92.7mg112%
Calcium 308mg31%
Iron 18.1mg101%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Pork Chops Over Avocado-Potato Smash with Roasted Jalapeno Peppers

 

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