Instructions
Step 1: Season pork chops with salt and pepper. In a large skillet, melt 2 tablespoons butter over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Step 2: In the same skillet, melt remaining 2 tablespoons butter. Add minced garlic and cook until fragrant, about 1 minute.
Step 3: Add halved potatoes and sauté for 4-5 minutes. Pour in chicken broth, cover, and simmer for 10-12 minutes or until potatoes are fork-tender.
Step 4: Stir in heavy cream and thyme. Let simmer uncovered for 3-4 minutes until sauce slightly thickens.
Step 5: Return pork chops to the skillet and spoon sauce and potatoes around them. Simmer for an additional 2 minutes to meld flavors.
Step 6: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Not suitable for freezing due to the cream-based sauce.
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