Grilled (Or Broiled) Garlic Lime Pork Chops With Crispy Air Fried Smashed Red Potatoes

A delicious, flavorful pork chop with
crispy seasoned smashed potatoes.

 

Pork Chop Ingredients:

4 - 6 (6 ounce) lean boneless pork chops**

3/4 teaspoon dried cilantro

3/4 teaspoon chili powder

3/4 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

6 small or 4 large cloves of garlic

1 1/2 teaspoons lime zest

5 teaspoons fresh lime juice

Pork Chop Ingredients:

1 1/2 - 2 pounds small red potatoes

olive or avocado oil spray

4 tablespoons olive oil

2 small cloves of garlic, finely grated or crushed in a garlic press

2 tablespoons fresh lemon juice

1/4 teaspoon dried rosemary leaves

1/4 teaspoon chipotle chili pepper powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 - 2 tablespoons chopped parsley or cilantro (optional)

Method:

Trim excess any fat from the pork chops and place them in a pan or bowl. Season both sides of the pork chops with the cilantro flakes, chili powder, paprika, salt and pepper. Crush the cloves of garlic in a garlic press and add to the pork. Sprinkle with the lime zest and juice. Allow to marinate for 20 minutes or longer.

While the pork chops are marinating, begin preparing the potatoes.

Wash the potatoes and remove any blemishes or tiny roots. Pat dry. Preheat an air fryer to 400*. Add the potatoes and "fry" for 25 minutes. The potatoes are fully cooked when they can be easily pierced with a paring knife.

Remove the potatoes to a cutting board, plate or shallow dish. Allow to rest for a couple of minutes. Use a coffe mug or sturdy glass to press down and partially flatten each potato. Evenly spray the tops of the potato discs with the olive or avocado oil. 

Set the air fryer at 400* and set the timer for 20 minutes. Return the potatoes to the fryer and fry for 15 to 20 minutes, or until the potatoes are crisp and golden.

Lightly spray grill with avocado or olive oil. Grill the chops over medium-high heat (375* - 425*) for 5 minutes on each side or until cooked through.

To broil, line a broiler pan with aluminum foil. Place the pork chops on the foil and broil for 5 minutes on each side or until cooked through and no longer pink.

For a low carb meal, serve with vegetables and or cauliflower rice. Makes 4 to 6 servings.

While the pork chops and potatoes are cooking, whish together the olive oil, garlic, lemon juice, rosemary, chili pepper, salt and pepper. When the potatoes have finished cooking, brush generously with the spice mixture. If desired, garnish with fresh parsley or cilantro. Makes 6 to 9 smashed potatoes. (3 to 9 servings depending on how many potatoes each person eats)***

**I used lean, boneless pork loin that I cut into individual 6 inch chops.

***When served as part of a meal with a protein, vegetable or salad, one potato per person is enough, but they are so tasty that diners may want more!

Note: My husband didn't think he liked pork chops until he tried these. They were so good, that he asked if we could have the same dinner the next evening. (He liked the potatoes, too) 😃