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Garlic-Thyme Pork Chops

Cook Time 45 mins Total Time 45 mins
Servings: 2 Calories: 920



  1. Medium dice yellow potatoes* into pieces, about ½ inch each and mince garlic.
  2. 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.
  3. 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.)
  4. 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
  5. 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.
  6. 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.
  7. Remove from heat. Transfer pork to a cutting board. Let rest at least 3 minutes.
  8. Add cream cheese to pan with sauce. Whisk until cream cheese is incorporated.*
  9. Trim ends off green beans and roughly chop hazelnuts.
  10. 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.
  11. Add hazelnuts and 1 tablespoon butter. Cook 1-2 minutes, or until fragrant, stirring occasionally.
  12. 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.*
  13. 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!