Creamy Garlic Parmesan Pork Chops

Ingredients

• 1800 g Yukon Gold potatoes(800g)
• 2250 g Cremini mushrooms(250g)
• 340 g Minced garlic(40g)
• 430 g Finely chopped shallots(30g)
• 5150 ml Chicken broth(150g)
• 615 ml Lemon juice(15g)
• 78 g Sea salt(8g)
• 84 g Cracked black pepper(4g)
• 93 g Dried thyme(3g)
• 102 g Paprika(2g)
• 1130 ml Extra virgin olive oil(27g)
• 124 center-cut Pork chops(800g)
• 13200 ml Heavy cream(200g)
• 1460 g Unsalted butter(60g)
• 1580 g Parmesan cheese(80g)
• 1660 ml Whole milk(62g)
• 1730 g Cream cheese(30g)
• 1810 g Fresh parsley(10g)
• 1910 g Crispy fried garlic bits(10g)
• 202 g Red chili flakes(2g)
• 2110 g Extra grated Parmesan(10g)

Instructions

1. 1Boil potatoes in salted water until tender, then drain and mash with milk, 30 grams of butter, and cream cheese until completely smooth.
2. 2Season pork chops with salt, pepper, and paprika, then sear in a large skillet with olive oil over medium-high heat until golden and cooked through; set aside.
3. 3In the same skillet, melt 15 grams of butter and sauté the mushrooms until browned and the moisture has evaporated.
4. 4Add the remaining butter, shallots, and minced garlic to the mushrooms, cooking for 2 minutes until fragrant.
5. 5Pour in the chicken broth and lemon juice to deglaze, then stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens.
6. 6Return the pork chops to the skillet, spooning the creamy garlic sauce and mushrooms over the meat to coat thoroughly.
7. 7Place a large dollop of mashed potatoes on a plate, top with a pork chop and plenty of mushroom sauce, then garnish with parsley and fried garlic.