Herb-Crusted Pork Chops with Roasted Garlic Mashed Potatoes
30min
1h
4
580
Chef's Note
For the juiciest pork chops, remove them from the refrigerator 30 minutes before cooking to bring them to room temperature. If you don't have fresh herbs, you can substitute with dried herbs at a ratio of 1:3 (1 teaspoon dried for every tablespoon fresh), but the fresh herbs really make this dish special.
Tags
Ingredients
4 6-oz chops (about 1-inch thick) bone-in pork chops
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons fresh parsley
3 cloves garlic cloves
1 head whole garlic head
2 tablespoons Dijon mustard
4 tablespoons olive oil
1/2 cup panko breadcrumbs
2 pounds Yukon gold potatoes
4 tablespoons butter
1/2 cup whole milk
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon lemon zest
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the top off the head of garlic to expose the cloves. Place on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 35-40 minutes until soft and golden.
- 3
While the garlic roasts, finely chop 3 cloves of fresh garlic and the fresh herbs (rosemary, thyme, and parsley). Mix them with the panko breadcrumbs, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
- 4
Pat the pork chops dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 5
Brush each pork chop with 1 tablespoon of Dijon mustard, coating evenly on both sides.
- 6
Press the mustard-coated pork chops into the herb-breadcrumb mixture, ensuring they're well coated on all sides.
- 7
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for 3 minutes on each side until golden brown.
- 8
Transfer the skillet to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
- 9
While the pork chops are cooking, peel and cut the potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
- 10
When the roasted garlic is done, squeeze the soft cloves out of their skins into a small bowl and mash with a fork.
- 11
Drain the potatoes and return them to the pot. Add the butter, roasted garlic, milk, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 12
Mash the potatoes until smooth and creamy, adding more milk if needed for desired consistency.
- 13
Remove the pork chops from the oven and let rest for 5 minutes before serving.
- 14
Serve each pork chop with a generous portion of the roasted garlic mashed potatoes.
Nutrition Information (per serving)
580
35g
42g
28g
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