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

Prepare Ingredients:

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 (discarding stems). Pick thyme leaves (discarding stalks). Slice mushrooms. Peel and mince garlic.

Start Mash & Sear Chops:

Place potato over high heat and boil 8-10 minutes or until tender when pierced with a fork. 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.

Start Sauce:

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.

Finish Sauce:

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.

Mash Potato & Warm Chops:

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.

You Plate It:

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