Garlic Butter Pork Chops and Mashed Potatoes
Ingredients:
For the Pork Chops:
4 bone-in or boneless pork chops (about 1-inch thick)
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon fresh rosemary (or ½ teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
For the Mashed Potatoes:
2 lbs russet or Yukon Gold potatoes, peeled and cubed
4 tablespoons unsalted butter
½ cup heavy cream (or milk)
3 cloves garlic, minced
Salt and black pepper to taste
¼ cup grated Parmesan cheese (optional)
Fresh parsley for garnish
Directions:
Prepare the Mashed Potatoes:
Boil the cubed potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
Drain and return the potatoes to the pot.
In a small saucepan, melt butter over medium heat and sauté minced garlic for 1 minute.
Pour the butter mixture and heavy cream into the potatoes and mash until smooth.
Stir in Parmesan cheese (if using), season with salt and pepper, and set aside.
Cook the Pork Chops:
Pat the pork chops dry with a paper towel and season both sides with salt, pepper, paprika, and onion powder.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown.
Reduce heat to medium, add butter, garlic, thyme, and rosemary. Spoon the melted butter over the chops for another 2-3 minutes until fully cooked (internal temperature of 145°F/63°C).
Remove from heat and let the pork rest for 5 minutes.
Serve:
Plate the creamy mashed potatoes and top with the garlic butter pork chops. Drizzle any extra butter sauce from the pan over the chops. Garnish with fresh parsley and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal per serving | Servings: 4
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