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(30g)
• 12800 g Pork chops(800g)
• 13200 ml Heavy cream(200g)
• 1460 g Unsalted butter(60g)
• 1580 g Freshly grated Parmesan cheese(80g)
• 1660 ml Whole milk(60g)
• 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 and Mash: Boil potatoes in salted water until tender, then drain and mash with milk, 30 grams of butter, and cream cheese until completely smooth.
2. 2Sear Pork: Season 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. 3Sauté Mushrooms: In the same skillet, melt 15 grams of butter and sauté the mushrooms until browned and the moisture has evaporated.
4. 4Make Garlic Base: Add the remaining butter, shallots, and minced garlic to the mushrooms, cooking for 2 minutes until fragrant.
5. 5Simmer Sauce: Pour in the chicken broth and lemon juice to deglaze. Then stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens.
6. 6Combine: Return the pork chops to the skillet, spooning the creamy garlic sauce and mushrooms over the meat to coat thoroughly.
7. 7Serve: Place 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.