Pork Chop with Mashed Potatoes and Glazed Carrots

Instructions

Step 1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes or until fork-tender.

Step 2. While the potatoes cook, season the pork chops with garlic powder, onion powder, paprika, salt, and black pepper.

Step 3. Heat olive oil and butter in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

Step 4. Reduce the heat to medium. Sprinkle flour into the skillet drippings and whisk for 1 minute.

Step 5. Gradually add chicken broth and Worcestershire sauce, whisking constantly until the gravy thickens. Stir in thyme if using.

Step 6. Return the pork chops to the skillet and spoon the gravy over them. Simmer for 2–3 minutes.

Step 7. In another saucepan, combine carrots, onions, butter, brown sugar, salt, pepper, and water.

Step 8. Cover and cook over medium heat for 12–15 minutes until the carrots are tender and the liquid has reduced to a light glaze.

Step 9. Drain the potatoes and return them to the pot. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy.

Step 10. Stir in chopped parsley and adjust seasoning to taste.

Step 11. Serve the pork chops topped with gravy alongside the mashed potatoes and glazed carrots.

Storage and Reheating Tips

Store leftover pork chops, gravy, mashed potatoes, and carrots in separate airtight containers in the refrigerator for up to 4 days.

Freeze the pork chops and gravy for up to 2 months. Mashed potatoes and carrots can also be frozen, though their texture may soften slightly after thawing.

Reheat pork chops and gravy in a covered skillet over low heat until warmed through.

Reheat mashed potatoes with a splash of milk and stir well to restore their creamy consistency.

Warm the carrots in a skillet or microwave until heated through.

For best results, avoid overheating the pork chops to keep them tender and juicy.