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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.