Creamy Mushroom Pork Chops with Garlic Mashed Potatoes and Broccoli

1.Start by preparing the mashed potatoes. Peel and chop the potatoes into even-sized chunks. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot.

2.Add the butter, minced garlic, salt, and pepper to the drained potatoes. Mash until smooth and creamy. Set aside and keep warm.

3.While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt, pepper, and dried thyme on both sides.

4.Add the pork chops to the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the pork chops from the skillet and set aside.

5.In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes until they are browned and tender. Add the heavy cream and stir to combine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly thickened.

6.Return the pork chops to the skillet, spooning the creamy mushroom sauce over them. Let them cook together for another 2 minutes to heat through.

7.Meanwhile, steam the broccoli florets until bright green and tender, about 5 minutes. Season with salt and pepper to taste.

8.To serve, place a generous scoop of garlic mashed potatoes on each plate, top with a pork chop and spoon over the creamy mushroom sauce. Add a side of steamed broccoli.