Pork Chops and Mashed Potatoes

Peel potatoes and cut into 1.5-inch chunks. Pat pork chops dry with paper towels and season both sides with salt and pepper.

Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer for 12–15 minutes until fork-tender.

Heat 2 tbsp butter in a large skillet over medium-high heat. Add pork chops and cook for 5–7 minutes per side until internal temperature reaches 145°F. Transfer to a plate.

If desired, add minced garlic and fresh herbs to the skillet, toast for 30 seconds, pour in broth or wine to deglaze the pan, and simmer for 2 minutes. Pour sauce over pork chops.

Drain cooked potatoes in a colander. Return to the pot and mash with 2 tbsp butter and minced garlic (if using) until chunky or smooth, to preference.

Stir in heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste.

If preparing a vegetable side, steam or sauté greens beans, brussels sprouts, or asparagus in a separate pan with a touch of butter, salt, and pepper for 5–8 minutes.

Divide mashed potatoes onto plates, top with one pork chop, and drizzle with pan sauce. Serve with vegetable side if desired.