Pork Chops with White Wine, Lemon and Real Mashed Potatoes

A comforting Sunday dinner recipe. Pork chops cooked with fresh thyme, shallots, and a rich white wine and lemon pan sauce, served over creamy homemade mashed potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Peel the 2 large potatoes, cut them into small cubes, and place them in a pot covered with cold water and a tablespoon of coarse salt. Cover and boil on high heat. Once boiling, remove the lid, lower to medium heat, and cook for 12 to 15 minutes until soft.

Step 2

2. In a bowl, season the pork chops generously with coarse salt and freshly ground black pepper on both sides.

Step 3

3. Place a frying pan on high heat with a drizzle of olive oil, a teaspoon of Lurpak butter, and the fresh thyme sprigs. When sizzling, add the pork chops and fry for 3 minutes without moving them. Flip and fry for another 3 minutes. Remove the meat to a plate.

Step 4

4. Lower the pan to medium heat. In the same pan, add the chopped shallot and stir for 30 seconds. Pour in the white wine and lemon juice. Add the Grey Poupon mustard and another teaspoon of Lurpak butter. Scrape the bottom of the pan with a spoon to release the flavor and let the sauce boil for 2 minutes.

Step 5

5. Return the pork chops to the sauce, lower the heat to low, and let it simmer for 1 to 2 minutes. Turn off the heat.

Step 6

6. Drain the potatoes. In the warm pot, add 1 tablespoon of Lurpak butter, the milk, and a pinch of black pepper. Mash everything well with a fork until smooth and creamy. Serve the potatoes with the meat and pour the warm pan sauce on top.