Pork Chops and Mashed Potatoes

pork-chops-mashed-potatoes
Photo by Daivd Loftus
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 673 calories
    • Calories 321 calories from fat
    • Fat 36 g
    • Sat Fat 19 g
    • Cholesterol 143 mg
    • Sodium 1,223 mg
    • Protein 35 g
    • Carbohydrate 52 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 145 mg

Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return potatoes to the pot. Add the buttermilk, 4 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Mash. Set aside, keeping warm.Meanwhile, heat the oil in a skillet over medium-high heat. Season the pork with 1 ½ teaspoons salt, ¼ teaspoon pepper, and paprika. Cook until browned, 3 minutes per side.Cover skillet, reduce heat to medium, and cook until cooked through, about 6 to 8 minutes.Meanwhile, melt the remaining butter in another skillet over medium heat. Add onion the and garlic; cook until softened, 3 to 4 minutes.Add the mushrooms and cook until they release their liquid and begin to brown, about 8 minutes. Add the wine, thyme, and zest; simmer until liquid has nearly evaporated, 3 to 4 minutes.Add the broth, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer until sauce lightly coats the back of a spoon. Serve with the pork, mashed potatoes, lemon wedges, and romaine.

Ingredients

  1. Check 3 pounds Yukon Gold or russet potatoes, peeled and quartered
  2. Check kosher salt and black pepper
  3. Check 1 cup buttermilk or whole milk
  4. Check 5 tablespoons butter
  5. Check 1/8 teaspoon freshly grated nutmeg
  6. Check 2 tablespoons olive oil
  7. Check 6 boneless pork chops (3/4 inch thick)
  8. Check 1/4 teaspoon paprika
  9. Check 1 small onion, diced
  10. Check 2 cloves garlic, minced
  11. Check 1 1/2 pounds button mushrooms, sliced 1/2 inch thick
  12. Check 1/2 cup white wine
  13. Check 1 teaspoon minced fresh thyme
  14. Check 1/2 teaspoon lemon zest
  15. Check 1 cup chicken broth
  16. Check 1 cup heavy cream
  17. Check 1 lemon, cut into 6 wedges
  18. Check 3 small hearts of romaine, halved

Directions

  1. Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return potatoes to the pot. Add the buttermilk, 4 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Mash. Set aside, keeping warm.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Season the pork with 1 ½ teaspoons salt, ¼ teaspoon pepper, and paprika. Cook until browned, 3 minutes per side.
  3. Cover skillet, reduce heat to medium, and cook until cooked through, about 6 to 8 minutes.
  4. Meanwhile, melt the remaining butter in another skillet over medium heat. Add onion the and garlic; cook until softened, 3 to 4 minutes.
  5. Add the mushrooms and cook until they release their liquid and begin to brown, about 8 minutes. Add the wine, thyme, and zest; simmer until liquid has nearly evaporated, 3 to 4 minutes.
  6. Add the broth, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer until sauce lightly coats the back of a spoon. Serve with the pork, mashed potatoes, lemon wedges, and romaine.