Description
Garlic Butter Pork Chops with Mashed Potatoes
Tender pork chops coated in a rich garlic butter glaze, finished with a hint of lemon zest and served over fluffy mashed potatoes! A dish that’s simple, yet bursting with flavor!
You’ll Need:
2 bone-in pork chops
2 tbsp butter
3 cloves garlic, minced
1 cup chicken broth
½ tsp salt & pepper
1 tbsp fresh thyme
2 cups mashed potatoes
Would you add a squeeze of lemon for extra zest?
#ZestyPorkChops
Step-by-Step Guide
1. Pat the pork chops dry with a paper towel and season generously on both sides with salt and pepper. 2. In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Once hot, add the pork chops. Sear for 4-5 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 145°F. Remove chops to a plate and tent with foil. 3. Reduce heat to medium. Add the remaining butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it. 4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 3-4 minutes to reduce slightly. 5. Stir in the fresh thyme and return the pork chops to the skillet, along with any accumulated juices. Spoon the garlic butter sauce over the chops and let them warm through for 1-2 minutes.
Serving Suggestions
Plate a generous scoop of fluffy mashed potatoes first, creating a perfect bed for the pork chop. Place the chop directly on top, then drizzle the entire dish with the rich pan sauce from the skillet. For the final touch, add a light sprinkle of fresh thyme and a squeeze of fresh lemon juice over everything. The lemon’s acidity cuts through the richness beautifully. This dish pairs wonderfully with simple steamed green beans, roasted asparagus, or a crisp garden salad.
How-to Summary
Sear seasoned pork chops until golden and cooked through. Remove from pan. In the same skillet, make a quick sauce by sautéing garlic in butter, then deglazing with chicken broth and adding fresh thyme. Return chops to the pan to coat in the garlic butter glaze. Serve immediately over mashed potatoes with a squeeze of lemon.
Frequently Asked Questions
Can I use boneless pork chops? Yes, boneless chops work perfectly. Adjust cooking time slightly as they may cook a bit faster than bone-in chops.
What if I don’t have fresh thyme? You can substitute with 1 teaspoon of dried thyme, but add it when you add the broth so it has time to rehydrate and release its flavor.
How do I prevent my garlic from burning? Always reduce the heat after searing the meat. Adding the garlic to the pan with residual heat or over medium heat prevents it from turning bitter in seconds.
Can I make the sauce creamier? Absolutely. After reducing the broth, stir in 2-3 tablespoons of heavy cream or a splash of half-and-half for a luxurious, creamy garlic butter sauce.
What’s the best way to get fluffy mashed potatoes? Use starchy potatoes like Russets, rinse them after boiling to remove excess starch, and mash while still hot. Warm your milk or cream before adding it to prevent a gummy texture.
Common Mistakes to Avoid
Avoid moving the pork chops too soon while searing; let them develop a proper crust. Do not overcrowd the skillet, as this steams the meat instead of searing it. Never add garlic to a screaming-hot pan, as it will burn instantly and become bitter. Finally, do not skip the step of deglazing the pan with broth—those browned bits are packed with flavor essential for the sauce.
Conclusion
This Garlic Butter Pork Chops recipe proves that a deeply flavorful, impressive meal doesn’t require complicated techniques or hours in the kitchen. By mastering a simple sear and a pan sauce, you create a restaurant-quality dish centered on tender pork and a rich, aromatic garlic butter glaze. Paired with creamy mashed potatoes and finished with a bright hint of lemon, it’s a balanced, satisfying dinner that is sure to become a regular in your weekly rotation. Enjoy the process and the delicious results!