Greek Smashed Potatoes, Salad, and Pork Chops

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What did you have for dinner last night? Greek Smashed Potatoes, Salad, and Pork Chops

 
Last night’s dinner was more gulped down by the Greek Smashed Roast Potatoes and the salad with Avocado Ranch dressing than the Crusted Pork Chop which the family is bored with by now – I had to agree! I could eat just potatoes and salad! So I’m posting in order of preference
 

Greek Smashed Roast Potatoes

Recipe Credit: Ken Panagopoulos (Adapted)
 

Ingredients:

 
  • 5-6 potatoes, peeled
  • 1 tsp chicken stock (or veg) (My addition)
  • 1 lemon, zested and juiced (divided)
  • 1 tbsp Greek oregano (divided)
  • Extra Virgin Olive Oil
  • 1 tsp Robertson’s potato spice (my addition)
  • Salt and freshly ground pepper
  • 100gr crumbled feta cheese
 
 

Method

 
Add potatoes to a pot of water (I added the stock) and boil until almost cooked. Preheat oven to 180 ᵒC. Drizzle olive oil into a roasting pan or ovenproof dish. Drain potatoes in a colander and toss to slightly air dry. Season. Add to the oiled roasting pan –sprinkle half the zest and juice of half the lemon and half the oregano and drizzle with olive oil (covering each potato liberally). Bake for half an hour. Remove from the oven and using a potato masher press each one to half their width – then add the other half of zest, juice, oregano and feta cheese – Bake for another half an hour.
 
 
Greek Smashed Potatoes, Salad, and Pork Chop

 

Avocado and Ranch Dressing

 
Recipe Credit: The Kitchen Girl
 

Ingredients:

 
  • 1 large Avocado skin removed, halved, and seeded
  • 1/4 cup Greek Yogurt
  • 2 Tbsp Mayonnaise optional
  • 2 tsp Lemon Juice
  • 1 clove Garlic finely grated (who uses one clove 😉)
  • 1 tsp white vinegar
  • ½ tsp dried Parsley
  • 1/8 tsp kosher salt
  • ½ tsp dried dill
  • ½ tsp dried Chives
  • Black Pepper to taste
  • ½ tsp dried onion (I used onion powder)
  • ½ cup Milk
 

Method:

 
In a food processor combine avocado, yogurt, mayonnaise, lemon juice, garlic, vinegar, parsley, dill, chives, onion, salt, and pepper; pulse in short spurts until combined. Add small amounts of milk until desired consistency is reached; cover and refrigerate until need.
 
 

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And now the rest of the meal Greek Smashed Potatoes, Salad, and Pork Chops

Crusted Pork Chops 

Ingredients

  • 3 large pork loin chops (cos we only 3 in the fam)
  • 1 tsp garlic/ginger spice
  • ½ tsp fennel powder
  • ½ tsp 5 spice powder
  • ¼ tsp ground black pepper
  • ½ cup chicken stock

Add this to a large pan and simmer on low until chops change color

  • 2 eggs, beaten
  • ½ cups panko bread crumbs (seasoned to your liking)
  • Oil for frying (or you can Air Fry)
 

Method:

 
Once chops are ready remove it with a slotted spoon to a plate or board to ‘dry out’ then dip in egg and coat in Panko.
Set aside at least half an hour before frying on both sides till golden.
 
[Cooks Note: If you’re going to Air Fry – preheat your Air Fryer first to prevent the crumbs from flying all over 😘
 

Prepared, tried, and tested Melanie Kramar

 

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8 thoughts on “Greek Smashed Potatoes, Salad, and Pork Chops”

    • Hi Stefani, Thank you for visiting my blog and your comment on this post. Hope you will enjoy this, please let me know once made. May I ask how you landed here on this post? Mere curiosity. Thanks Stefani

      Reply
  1. I love smashed potatoes! And I’ve never met a salad I didn’t like. I can’t wait to try the dressing recipe. Thanks Esme for such great dinner inspirations! #Senisal

    Reply
  2. Esme,
    What a splendid meal to prepare.
    The boiling, roasting, and baking of the potatoes is such an intricate procedure giving the greek mashed roast potato a special twist.
    You have given very easy instructions to follow.
    I will try it.

    Reply

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