Smoky Chipotle Pork Chops with Crispy Smashed Potatoes
Ingredients
- 4pork chops (1 1/2 inches thick, bone-in)
- 1½ poundsrusset potatoes
- ·yellow onion
- ·garlic
- 2chipotle peppers in adobo sauce
- 3 tablespoonolive oil
- ½ cupchicken broth
- ·lime
- ·salt
- ·black pepper
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 2 chipotle peppers and measure out 2 tablespoons of the adobo sauce.
- 04
Cut 1.5 pounds russet potatoes into 2-inch chunks.
Method
- 01
Pat pork chops dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and sear 5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
- 03
In the same skillet, add diced onion and sauté 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- 04
Stir in chipotle peppers, smoked paprika, cayenne, and chicken broth. Bring to a simmer and return pork chops to the pan. Cook 5 minutes, spooning sauce over meat occasionally. Finish with juice from 1 lime.
- 05
While pork cooks, cut potatoes into 2-inch chunks and boil in salted water 12 minutes until very tender. Drain well.
- 06
Return warm potatoes to the pot. Add remaining 1 tablespoon olive oil, salt, and pepper. Roughly mash until chunky and golden spots form from contact with the hot pot (don't overmix).
- 07
Serve pork chops and chipotle sauce over smashed potatoes.
Spice Tips
For deeper heat, add 1/4 teaspoon more cayenne or a pinch of smoked black garlic powder. A splash of hot sauce stirred into the chipotle sauce adds sharp kick. For brightness, garnish with fresh cilantro or a squeeze of lime juice at the table.
The smoky chipotle sauce can be made up to 1 day ahead and reheated gently. For a milder version, use just 1 chipotle pepper. Leftovers reheat well in a 350°F oven for 10 minutes.