Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

By peach106

Adapted from the recipe of Robin Miller of the Food Network.

Ingredients

• 4 medium red potatoes, unpeeled and quartered
• 4 peeled garlic cloves
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 tablespoons freshly chopped parsley leaves
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 4 pork loin chops (about 5 ounces each)
• 1/4 cup chopped shallots
• 2 teaspoons dried thyme
• 1 teaspoon dried tarragon
• 1 cup sparkling wine or dry Champagne
• 1 tablespoon all-purpose flour
• 1 cup milk

Details

Servings 4

Preparation

Step 1

Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add butter and cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 5 to 7 minutes, until pork is cooked through and sauce thickens. Place the potatoes in the center of a serving platter and arrange the pork chops around them. Pour sauce over all.