Pork Chops, Creamy Mushroom & Thyme Sauce with Mashed Potato & Peas

Peel potato and cut into 1 cm cubes. Place in a large pot, cover with water and season generously with salt. Pick parsley leaves and roughly chop (discard stems). Pick thyme leaves (discard stalks). Slice mushrooms. Peel and mince garlic.

Place potato over high heat and boil 8-10 minutes or until tender. Drain, cover and set aside (for mashing in step 5). Pat pork dry with paper towel. Heat oil in frypan over medium-high heat. Add pork and cook 5 minutes on one side until browned, then flip. Cook 2-3 minutes or until browned and almost cooked through. Set pork aside to rest.

Tip! Enough oil to swirl and cover the base of the pan.

Reduce fry pan heat to medium and add white wine to deglaze, scraping up any bits stuck to the bottom. Add garlic, thyme and mushrooms and cook for 5 minutes, until softened and wine has reduced.

Add cream to the pan and reduce heat to low. Simmer for 2-3 minutes until slightly thickened. Meanwhile; boil a kettle and put peas in a heat proof bowl. Pour boiling water over peas to cover and let sit for 2-3 minutes, to heat through. Drain peas.

Add pork chops and parsley into pan with mushroom sauce and warm through, 1-2 minutes. Add butter to pot of cooked potatoes and mash until smooth. Taste mashed potato and season as required.

Divide mash and peas between plates and top with pork chop and mushroom sauce. Enjoy!

Peel potato and cut into 1 cm cubes. Place in a large pot, cover with water and season generously with salt. Pick parsley leaves and roughly chop (discard stems). Pick thyme leaves (discard stalks). Slice mushrooms. Peel and mince garlic.

Place potato over high heat and boil 8-10 minutes or until tender. Drain, cover and set aside (for mashing in step 5). Pat pork dry with paper towel. Heat oil in frypan over medium-high heat. Add pork and cook 5 minutes on one side until browned, then flip. Cook 2-3 minutes or until browned and almost cooked through. Set pork aside to rest.

Tip! Enough oil to swirl and cover the base of the pan.

Reduce fry pan heat to medium and add white wine to deglaze, scraping up any bits stuck to the bottom. Add garlic, thyme and mushrooms and cook for 5 minutes, until softened and wine has reduced.

Add cream to the pan and reduce heat to low. Simmer for 2-3 minutes until slightly thickened. Meanwhile; boil a kettle and put peas in a heat proof bowl. Pour boiling water over peas to cover and let sit for 2-3 minutes, to heat through. Drain peas.

Add pork chops and parsley into pan with mushroom sauce and warm through, 1-2 minutes. Add butter to pot of cooked potatoes and mash until smooth. Taste mashed potato and season as required.

Divide mash and peas between plates and top with pork chop and mushroom sauce. Enjoy!