Herb-Crusted Pork Chops with Garlic Mashed Potatoes & Honey Glazed Carrots
20min
1h
4
580
Chef's Note
For the juiciest pork chops, remove them from the refrigerator 20-30 minutes before cooking to bring them closer to room temperature. Also, be sure to let them rest for the full 5 minutes after cooking to allow the juices to redistribute throughout the meat.
Tags
Ingredients
2 pounds bone-in pork chops (1-inch thick)
1/2 cup dried breadcrumbs
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons dijon mustard
2 pounds russet potatoes
4 tablespoons butter
1/2 cup milk
3 garlic cloves
1 pounds carrots
2 tablespoons honey
1 tablespoon brown sugar
1/4 cup chicken broth
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
- 2
In a shallow bowl, mix 1/2 cup breadcrumbs, 2 tablespoons dried parsley, 1 teaspoon dried thyme, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Pat 2 pounds of pork chops dry with paper towels and brush both sides with 2 tablespoons Dijon mustard.
- 4
Dredge each pork chop in the herb-breadcrumb mixture, pressing gently to adhere, and place on the prepared baking sheet.
- 5
Drizzle 1 tablespoon olive oil over the pork chops. Bake for 25-30 minutes, until internal temperature reaches 145°F (63°C).
- 6
While the pork chops are cooking, peel and cut 2 pounds of russet potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1 teaspoon salt.
- 7
Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- 8
While potatoes are cooking, peel and slice 3 garlic cloves. In a small saucepan, melt 2 tablespoons butter over low heat. Add the sliced garlic and cook for 2-3 minutes until fragrant but not browned.
- 9
Add 1/2 cup milk to the garlic butter mixture and warm gently. Do not boil.
- 10
Peel 1 pound of carrots and cut into 1/2-inch diagonal slices. Place in a medium saucepan with 1/4 cup chicken broth, 2 tablespoons honey, and 1 tablespoon brown sugar.
- 11
Bring the carrot mixture to a simmer over medium heat. Cover and cook for 10-12 minutes until carrots are tender.
- 12
Uncover the carrots and continue cooking for 5-7 minutes until the liquid reduces to a glaze, stirring occasionally. Season with a pinch of salt.
- 13
When potatoes are done, drain thoroughly and return to the hot pot. Add the warm garlic-milk mixture and 2 tablespoons butter.
- 14
Mash the potatoes until smooth and creamy. Season with additional salt and pepper to taste.
- 15
Once the pork chops reach the proper temperature, remove from the oven and let rest for 5 minutes.
- 16
Serve each pork chop with a portion of garlic mashed potatoes and honey glazed carrots.
Nutrition Information (per serving)
580
35g
48g
28g
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