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

Cooking Directions

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. 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.
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.

This recipe is also posted at Chili Pepper Madness here - http://www.chilipeppermadness.com/chili-pepper-recipes/meat/pork/grilled-pork-chops-over-avocado-potato-smash-with-roasted-jalapeno-peppers