What you'll need to serve two:
Center cut pork chops, 2
Asparagus, 1 bunch
Onion, Vidalia or sweet, 1 large
Red skinned potatoes, small (boiler), about 12
Green onion, 1 bunch, green part only
Skim Milk, 3/4 cup
Cream cheese, 4oz ( 1/2 block)
Butter, 2 T
Garlic Powder, 1 T
Garlic, granulated, 1 tsp
Salt to taste
For the pork chop rub, you'll need:
Minced onion, 1T
Herbs de Provence, 1T
Red pepper flakes, 1 tsp ( leave out if you don't like spicy)
Salt, 1 tsp.
To create the pork chops:
Combine all ingredients for the rub as above. This rub recipe will actually make enough for 4 pork chops. On a large plate, place the two pork chops. Literally rub in the spices to the meat. Make sure to get the top, bottom, and the sides. OK to press firmly into the meat so it stays in place when you grill. Once you have the rub on the pork chops, let sit at room temperature for about 10 minutes or so as you get the grill ready.
Grilling: Heat up the grill to 400 degrees. Place pork chops on grill for 90 seconds. Then rotate flip. Grill for another 90 seconds to sear the outside in order to maintain the juices. Flip again. Cover grill and cook 3-4 minutes on each side. Depending on the size of your pork chops, estimated total time is 15 minutes.
To create the smashed red potatoes:
Always wash potatoes first. If you are using the small broiler potatoes, you can place these in the pot whole. If you are using larger potatoes, quarter them. Boil the potatoes until done. You will know they are done when they can be easily pierced with a fork. Drain and place into a large mixing bowl. Add green onion (about a half cup), garlic powder, skim milk, cream cheese, butter, and salt to taste. Mash with a potato masher to desired consistency.
To create the grilled asparagus and onions:
Trim white end of the stalk off the asparagus. Cut the onion into wedges. Place both on a large sheet of aluminum foil. Drizzle olive oil, about 1 tsp of granulated garlic, 1 tsp minced onion, and a pinch of salt. Connect all four corners of the aluminum foil and seal. Place aluminum foil pouch directly on grill for about 20 minutes.