Pat pork chops dry with paper towels. In a small bowl combine 3 tbs olive oil, minced garlic (2 cloves), kosher salt (1.5 tsp), black pepper (1 tsp) and smoked paprika (1/2 tsp). Rub mixture evenly over both sides of each pork chop. Let rest at room temperature for 20–30 minutes or refrigerate covered for up to 2 hours. Remove from refrigerator 30 minutes before grilling to come to room temperature if chilled.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates or brush pork chops lightly with olive oil to prevent sticking.

Grill

Place pork chops on the preheated grill. Grill 4–5 minutes per side for 1" thick chops, flipping once, until an instant-read thermometer inserted into the thickest part reads 140°F (60°C). If you prefer slightly more done, aim for 145°F (63°C). Avoid constant flipping — one flip gives good sear and grill marks.

Rest and finish

Transfer chops to a cutting board, tent loosely with foil and rest 5–7 minutes (carryover will raise temp a few degrees). Drizzle with 1 tbs lemon juice just before serving.

Chimichurri

While chops rest (or up to 1 day ahead), make chimichurri. Finely chop parsley and cilantro (if using). In a bowl combine chopped herbs, minced garlic (3 cloves), red wine vinegar (2 tbs), extra-virgin olive oil (6 tbs), red pepper flakes (1/4 tsp), kosher salt (3/4 tsp), black pepper (1/2 tsp) and lemon zest (1 tsp). Stir until well combined. Taste and adjust salt, vinegar or oil to balance acidity and salt. Let sit at room temperature 10–15 minutes to meld flavors; refrigerate up to 24 hours and bring to room temp before serving.

Garlic Mashed Potatoes

Place peeled and cut potatoes (2 lb) and whole garlic cloves (4) in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain potatoes and garlic well in a colander and return to the warm pot. Add butter (4 tbs) and mash with a potato masher or ricer until mostly smooth. Gradually stir in warmed milk or cream (3/4 cup) until desired consistency is reached. Season with 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Garnish with chopped chives (1 tbs) if using. Keep warm until serving.

Seasonal Vegetables

Trim and prep vegetables. Toss vegetables (1 lb) with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl so they are evenly coated.

Cook vegetables: For grilling, place them in a grill basket or on foil and grill over medium-high heat 6–10 minutes, turning occasionally, until tender-crisp and lightly charred. For stovetop, heat a large skillet over medium-high heat, add 1 tbs olive oil, then add vegetables and cook 6–8 minutes, stirring occasionally, until tender-crisp. Squeeze lemon wedge (1/2) over cooked vegetables just before serving.

Plating & Service

On each plate spoon a portion of garlic mashed potatoes, arrange seasonal vegetables beside or behind, and place one grilled pork chop leaning against the potatoes. Spoon 2–3 tbs chimichurri over each pork chop and pass any extra chimichurri on the side. Serve immediately.