Creamy Mushroom Pork Chops with Garlic Mashed Potatoes and Broccoli

1Start by preparing the mashed potatoes (2 large). Peel and chop the potatoes (2 large) 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.

2Add the butter (1 tablespoon), minced garlic (2 cloves), salt, and pepper to the drained potatoes (2 large). Mash until smooth and creamy. Set aside and keep warm.

3While the potatoes (2 large) are cooking, heat the olive oil (1 tablespoon) in a large skillet over medium-high heat. Season the pork chops (4) with salt, pepper, and dried thyme (1 teaspoon) on both sides.

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

5In the same skillet, add the sliced mushrooms (1 cup) and sauté for about 3-4 minutes until they are browned and tender. Add the heavy cream (1 cup) 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.

6Return the pork chops (4) to the skillet, spooning the creamy mushroom sauce over them. Let them cook together for another 2 minutes to heat through.

7Meanwhile, steam the broccoli florets (1 cup) until bright green and tender, about 5 minutes. Season with salt and pepper to taste.

8To serve, place a generous scoop of garlic (2 cloves) mashed potatoes (2 large) on each plate, top with a pork chop and spoon over the creamy mushroom sauce. Add a side of steamed broccoli.