Citizen Reporter
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3 minute read
7 Apr 2022
2:28 pm

Recipe of the day: Honey garlic pork chops with creamy mash potatoes

Citizen Reporter

We have added a delicious, quick and easy creamy mash potato recipe which goes perfectly with the honey garlic pork chops.

Easy honey garlic pork chops with creamy mash potatoes. Pinterest

These honey garlic pork chops are super quick and easy to recreate, making them the perfect midweek meal to prepare for yourself and your loved ones.

Pair these yummy chops with a side of creamy and delicious mash potatoes which we have added to the bottom of this recipe.

Honey garlic pork chops

honey garlic pork chops
Honey garlic pork chops. Picture: iStock

Ingredients

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

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Instructions

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

This recipe was found on cafedelites.com

Creamy mash potatoes

mash potatoes
Creamy mash potato. Picture: iStock

Ingredients

  • 12 medium russet potatoes, peeled
  • 1 1/4 cups hot milk
  • 16 tablespoon unsalted butter, at room temperature (not melted)
  • 1 1/2 teaspoon salt, or to taste
  • 1 tablespoon fresh parsley or chives, finely chopped for garnish (optional)

Instructions

  1. Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
  3. With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 teaspoon salt, or add to taste.

This recipe was found on natashaskitchen.com