Garlic Butter Pork Chops & Creamy Mashed Bliss

 It seems like you're looking for a recipe that combines seared pork chops with a garlic butter or creamy sauce, and a side of creamy mashed potatoes.

Since the request is for a specific combination, I can provide a general guide based on popular methods, or you can check out the search results which offer various versions, such as "Pork Chops with Rosemary & Garlic Butter and Creamy Mash" or "Creamy Garlic Pork Chops" which are often served over mashed potatoes.

Here is a general concept for a Garlic Butter Pork Chops & Creamy Mashed Bliss recipe:

Garlic Butter Pork Chops & Creamy Mashed Bliss

This is a two-part recipe combining perfectly seared pork chops with a simple pan sauce and the classic side of buttery, creamy mashed potatoes.

Part 1: Creamy Mashed Bliss

Ingredients:

• 2 lbs Russet or Yukon Gold potatoes, peeled and cut into large, uniform chunks

• 1/2 cup (1 stick) unsalted butter, cubed

• 1/2 to 1 cup warm milk or heavy cream

• Salt and black pepper to taste

Instructions:

1. Boil Potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

2. Drain & Dry: Drain the potatoes completely. Return them to the hot, empty pot over low heat for 1-2 minutes, stirring gently, to cook off any excess moisture.

3. Mash: Remove the pot from the heat. Mash the potatoes using a potato masher.

4. Add Butter & Cream: Add the cubed butter and stir until melted. Gradually stir in the warm milk or cream until you reach your desired consistency—start with less and add more as needed.

5. Season: Taste and season generously with salt and pepper. Keep warm.

Part 2: Garlic Butter Pork Chops

Ingredients:

• 4 bone-in or boneless pork chops (about 1 inch thick)

• Salt and black pepper

• 1 Tbsp olive oil (or other high-heat oil)

• 2-3 Tbsp butter, divided

• 4-6 cloves garlic, minced

• 1/4 cup chicken or beef broth (optional, for a light sauce/pan deglaze)

• 1 Tbsp fresh parsley or thyme, chopped (optional, for garnish/flavor)

Instructions:

1. Prep Chops: Pat the pork chops very dry with paper towels. Season both sides generously with salt and pepper.

2. Sear Chops: Heat the olive oil and 1 Tbsp of butter in a large skillet (cast iron works well) over medium-high heat until shimmering.

3. Add the pork chops and sear for 3-5 minutes per side, depending on thickness, until deeply golden brown and cooked through (internal temperature of 145∘F). Tip: Flip often for a better crust and more even cooking.

4. Rest Chops: Remove the pork chops from the skillet and set them aside on a plate to rest.

5. Make Garlic Butter Sauce: Reduce the heat to medium-low. Add the remaining 1-2 Tbsp of butter and the minced garlic to the skillet. Cook, stirring constantly, for about 30 seconds to 1 minute, until the garlic is fragrant (be careful not to burn it).

6. (Optional Sauce/Deglaze): Pour in the chicken broth and let it bubble for a minute, scraping up any browned bits from the bottom of the pan (this adds flavor).

7. Serve: Spoon the garlic butter (and light sauce, if made) over the rested pork chops. Serve immediately alongside the Creamy Mashed Bliss. Garnish with fresh herbs, if desired.

Enjoy your meal!