
Garlic-Thyme Pork Chops
Ingredients
Instructions
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Medium dice yellow potatoes* into pieces, about ½ inch each and mince garlic.
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Place potatoes and garlic in a medium pot. Cover with about 2 inches cold, lightly salted water. Bring to a boil. Cook 12-15 minutes, or until potatoes are tender, stirring occasionally.
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Reserve about ¼ cup potato cooking liquid. Strain potatoes and garlic. Shake off excess water. Return to pot. (You’ll finish the potatoes in Step 5.)
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Pat boneless pork chops dry with paper towels. Place on a plate. Season both sides with garlic, thyme, and paprika, salt, and pepper. Drizzle with about 1½ tablespoons cooking oil. Rub to evenly coat
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Heat about 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 3-4 minutes on each side, or until lightly browned.
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Add seasoned mushroom broth to pan with pork. Cook about 2 minutes, or until liquid has slightly reduced and pork is fully cooked, stirring occasionally.
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Remove from heat. Transfer pork to a cutting board. Let rest at least 3 minutes.
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Add cream cheese to pan with sauce. Whisk until cream cheese is incorporated.*
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Trim ends off green beans and roughly chop hazelnuts.
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Heat about 1½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add green beans to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until green beans are tender, stirring occasionally.
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Add hazelnuts and 1 tablespoon butter. Cook 1-2 minutes, or until fragrant, stirring occasionally.
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Mash potatoes and garlic with a potato masher (or fork) until smooth. Add 2 tablespoons butter. Stir to combine. Season with salt and pepper to taste.*
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Cut pork chops into 6-8 slices each and divide garlic mashed potatoes between plates. Fan garlic-thyme pork chops over top. Spoon creamy pan sauce over pork. Serve green beans with hazelnuts next to pork. Enjoy!