Go Back
+ servings

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: pork chops
Servings: 2
Calories: 1045kcal

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

  • 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.

Nutrition

Calories: 1045kcal | Carbohydrates: 68g | Protein: 65g | Fat: 59g | Saturated Fat: 22g | Cholesterol: 212mg | Sodium: 566mg | Potassium: 3292mg | Fiber: 20g | Sugar: 2g | Vitamin A: 2230IU | Vitamin C: 92.7mg | Calcium: 308mg | Iron: 18.1mg