Pecan-Crusted Pork Chops with Creamy Mashed

1.Preheat the oven to 200°C. Lightly grease a large baking sheet or line it with parchment paper.

2.Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and set aside.

3.Set up the breading station for the pork chops: In the first shallow dish, combine the flour, 1/2 tsp salt, and 1/4 tsp pepper. In the second dish, place the lightly beaten eggs. In the third dish, combine the crushed pecans, panko breadcrumbs, fresh thyme, garlic powder, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper.

4.Prepare the pork chops: Pat the pork chops dry. Dredge each chop first in the flour mixture, shaking off excess. Dip into the egg mixture, ensuring both sides are coated. Finally, press firmly into the pecan mixture, ensuring the crust adheres completely to the surface.

5.Arrange the coated pork chops on the prepared baking sheet. Drizzle each chop lightly with olive oil to help the crust crisp up.

6.Bake the pork chops for 20-25 minutes, or until the internal temperature reaches 63°C (145°F). The crust should be golden brown and crisp. Remove from the oven and let rest for 5 minutes.

7.While the pork chops are baking, finish the mashed potatoes: Return the drained potatoes to the empty pot. Add the milk, butter, and sour cream. Mash until smooth and creamy, adding more milk if necessary to achieve the desired consistency.

8.Stir in the fresh chives and parsley. Season the mashed potatoes generously with salt and black pepper to taste.

9.Serve the Baked Pecan-Crusted Pork Chops immediately alongside a generous portion of the Creamy Herb Mashed Potatoes.