Grilled Pork Chops Over Avocado-Potato Smash with Roasted Jalapeno Peppers
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.
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.
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.
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.
Heat a grill pan to medium hot and grill each chop for 4-5 minutes per side, or until they are cooked through.
Set aside and allow to rest about 5 minutes.
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.
Set the avocado-potato mash onto serving plates, then top with the pork chops.
Add 1 tablespoon of butter to the top of each chop and allow to melt slightly.
Sprinkle with parsley and serve with the roasted jalapeno peppers on the side.
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.