Easy Homemade Buttery Garlic Pork Chops with Smooth Mashed Potatoes

Nothing beats the comforting hug of a plateful of Buttery Garlic Pork Chops with Smooth Mashed Potatoes. This easy, traditional, and heartwarming meal is everything I want on a chilly weeknight or a Sunday family dinner—tender pork seared to golden perfection and bathed in a garlicky butter sauce, resting on a cloud of silky mashed potatoes. It’s homemade, approachable, and somehow feels like a celebration even when life is busy.

I first made this for my family when I wanted something simple but special: a recipe that looks and tastes like you spent hours in the kitchen even when you didn’t. Serve it for weeknight dinners, cozy date nights, holiday sides, or any time you want to make people smile.

🧂 Ingredients (Serves 4)

• 4 boneless pork chops (about 1-inch thick, 6–8 oz each)
• Kosher salt and freshly ground black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter (plus 2 tbsp extra for mashed potatoes)
• 4 cloves garlic, minced
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/2 cup low-sodium chicken stock or dry white wine (for deglazing)
• 1 tsp lemon juice (optional, brightens the sauce)
• 4 large Yukon Gold or Russet potatoes, peeled and chopped (about 2 lbs)
• 1/2 cup whole milk or heavy cream (see swaps below)
• 1/4 cup sour cream or crème fraîche (optional, for extra creaminess)
• 1/4 cup grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish

👩‍🍳 Directions

1. Prep the pork: Pat pork chops dry with paper towels. Season both sides generously with kosher salt and pepper. (Tip: for extra tenderness, brine in 1/4 cup salt + 4 cups water for 30 minutes, then rinse and pat dry.)
2. Start the potatoes: Place chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until fork-tender.
3. Sear the pork: While potatoes cook, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When shimmering, add pork chops—don’t crowd the pan. Sear 3–4 minutes per side until golden brown. (Internal temp for pork should reach 145°F / 63°C.)
4. Finish in pan: Reduce heat to medium. Remove pork to a plate and tent with foil to rest. Add remaining 2 tbsp butter to the same skillet; add minced garlic and thyme. Sauté 30–60 seconds until fragrant—don’t burn the garlic.
5. Make the sauce: Pour in 1/2 cup chicken stock or wine to deglaze, scraping browned bits from the pan. Simmer 2–3 minutes until slightly reduced. Stir in 1 tsp lemon juice if using, then return pork chops to the skillet and spoon sauce over them for 1–2 minutes to reheat and coat.
6. Mash the potatoes: Drain potatoes well. Return to pot off heat and mash with a ricer or potato masher. Warm the milk/cream and melt 2 tbsp butter into it, then add to the potatoes. Stir in sour cream and Parmesan if using. Season with salt and pepper to taste. For super-smooth mash, use a ricer or mix with a hand mixer briefly on low.
7. Plate and serve: Spoon a generous portion of mashed potatoes onto each plate, top with a pork chop, and drizzle with garlic butter sauce. Garnish with chopped parsley and extra cracked pepper.

Timing summary: Prep 10–15 minutes, cook 25–30 minutes total. Rest pork 5 minutes before serving.

💡 Tips & Variations

• For ultra-tender chops: brine for 30 minutes or use bone-in chops (slightly longer cooking time).
• To avoid overcooking: use an instant-read thermometer—145°F (63°C) is safe and juicy.
• For smooth mashed potatoes: steam potatoes dry after draining, warm your dairy, and don’t overmix (or use a ricer).
• Gluten-free: this whole recipe is GF as written—just ensure your stock and any packaged ingredients are labeled gluten-free.
• Low-carb swap: replace mashed potatoes with mashed cauliflower—steam cauliflower, then mash with butter, cream, and Parmesan.
• Vegan/plant-based option: swap pork chops for thickly sliced, well-seasoned portobello caps or store-bought seitan cutlets. Use vegan butter and plant-based milk for the mashed “potatoes” (cauliflower recommended).
• Healthier dairy options: use 2% milk and Greek yogurt instead of heavy cream and sour cream.
• Make-ahead: mash potatoes up to 2 days ahead (reheat with a splash of milk). Cook pork to 90% doneness and finish in the skillet just before serving for best texture.
• Storage: refrigerate leftovers in an airtight container 3–4 days. Freeze pork chops wrapped well (sauce separate) up to 2 months. Reheat gently in low oven or covered skillet.

Serving ideas: steamed green beans, roasted carrots, sautéed spinach, or a crisp green salad with vinaigrette.

🩺 Health & Lifestyle Tie-in

This dish is a satisfying source of protein and provides potassium from the potatoes and B vitamins from the pork. Choosing lean chops and moderating butter or swapping in olive oil can make it lighter without sacrificing flavor. Small investments in cooking healthy, homemade meals like this can contribute to long-term wellbeing—less reliance on takeout can mean fewer calories and may even help reduce healthcare costs over time.

❤️ Conclusion

There’s a special kind of comfort that comes from a plate of Buttery Garlic Pork Chops with Smooth Mashed Potatoes—the kind that says “you’re home.” If you make this recipe, please tell me how it turned out in the comments or tag me on social media—I love seeing your versions and tweaks. Cook something that makes you smile tonight.

Happy cooking!

Buttery Garlic Pork Chops with Smooth Mashed Potatoes

A comforting and heartwarming meal featuring tender pork chops bathed in a garlicky butter sauce, served alongside silky mashed potatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the pork chops

• 4 pieces boneless pork chops (about 1-inch thick, 6–8 oz each)
• Kosher salt to taste
• freshly ground black pepper to taste
• 1 tbsp olive oil
• 5 tbsp unsalted butter 3 tbsp for pork and 2 tbsp extra for mashed potatoes
• 4 cloves garlic, minced
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
• 1/2 cup low-sodium chicken stock or dry white wine for deglazing
• 1 tsp lemon juice optional, brightens the sauce

For the mashed potatoes

• 4 large Yukon Gold or Russet potatoes, peeled and chopped about 2 lbs
• 1/2 cup whole milk or heavy cream see swaps below
• 1/4 cup sour cream or crème fraîche optional, for extra creaminess
• 1/4 cup grated Parmesan cheese optional
• Chopped fresh parsley for garnish

Method

 

Preparation

1. Pat pork chops dry with paper towels. Season both sides generously with kosher salt and pepper.
2. For extra tenderness, brine in 1/4 cup salt + 4 cups water for 30 minutes, then rinse and pat dry.

Cooking Potatoes

1. Place chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender.

Searing the Pork

1. While potatoes cook, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
2. When shimmering, add pork chops—don’t crowd the pan. Sear for 3–4 minutes per side until golden brown.
3. Internal temp for pork should reach 145°F / 63°C.

Making the Sauce

1. Reduce heat to medium. Remove pork to a plate and tent with foil to rest.
2. Add remaining 2 tbsp butter to the same skillet; add minced garlic and thyme. Sauté for 30–60 seconds until fragrant—don’t burn the garlic.
3. Pour in 1/2 cup chicken stock or wine to deglaze, scraping browned bits from the pan. Simmer for 2–3 minutes until slightly reduced.
4. Stir in 1 tsp lemon juice if using, then return pork chops to the skillet and spoon sauce over them for 1–2 minutes to reheat and coat.

Mashing the Potatoes

1. Drain potatoes well. Return to pot off heat and mash with a ricer or potato masher.
2. Warm the milk/cream and melt 2 tbsp butter into it, then add to the potatoes.
3. Stir in sour cream and Parmesan if using. Season with salt and pepper to taste.
4. For super-smooth mash, use a ricer or mix with a hand mixer briefly on low.

Serving

1. Spoon a generous portion of mashed potatoes onto each plate, top with a pork chop, and drizzle with garlic butter sauce.
2. Garnish with chopped parsley and extra cracked pepper.

Notes

For ultra-tender chops: brine for 30 minutes or use bone-in chops (slightly longer cooking time). To avoid overcooking: use an instant-read thermometer—145°F (63°C) is safe and juicy. For smooth mashed potatoes: steam potatoes dry after draining, warm your dairy, and don’t overmix (or use a ricer). Gluten-free: this whole recipe is GF as written—ensure stock and any packaged ingredients are labeled gluten-free. Low-carb swap: replace mashed potatoes with mashed cauliflower. Vegan option: swap pork chops for portobello caps or seitan, use vegan butter and plant-based milk for mash. Healthier dairy options: use 2% milk and Greek yogurt instead. Make-ahead: mash potatoes up to 2 days ahead, reheat with a splash of milk. Cook pork to 90% doneness and finish in the skillet before serving for best texture. Store leftovers in an airtight container for 3–4 days, freeze pork chops up to 2 months.