Pork Chop Recipe

Pat the pork chop dry with paper towels. Let come to room temperature for about 15 minutes.

Season the chop

Rub the chop with 0.5 tsp salt and 0.5 tsp ground black pepper (and 0.5 tsp smoked paprika if using). Let rest while you prep the grill or skillet.

Preheat cooking surface

Preheat a grill or heavy skillet over medium-high heat (about 450°F/230°C) and lightly oil the surface.

Cook the pork chop

Sear the chop 4-5 minutes per side, until a thermometer reads 135°F (57°C) for medium-rare, or 140-145°F (60-63°C) for medium. Remove and rest 5-10 minutes.

Roast mushrooms

Toss 8 oz sliced mushrooms with 1 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Roast on a sheet pan at 425°F (220°C) for 15-20 minutes, until caramelized.

Make garlic butter

Meanwhile, melt 4 tbsp unsalted butter in a small pan with 2 minced garlic cloves. Cook 1-2 minutes until fragrant, then stir in 0.5 tsp fresh thyme leaves.

Finish mushrooms in butter

Toss the roasted mushrooms with the garlic butter; season with an additional pinch of salt to taste.

Prep potatoes

Peel (optional) and cut 2 large Russet potatoes into chunks. Place in a pot and cover with cold water.

Boil potatoes

Bring to a boil; simmer 15-20 minutes until potatoes are tender when pierced with a fork.

Mash

Drain potatoes, return to pot. Add 2 tbsp butter and 0.5 cup milk; mash until smooth. Season with 0.25 tsp salt and 0.25 tsp pepper to taste.

Roast vegetables

Toss 1 cup mixed vegetables with 0.5 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp pepper. Roast on a sheet pan at 425°F (220°C) for 12-15 minutes, until crisp-tender.

Rest pork and plate

Let the pork rest 5-7 minutes after cooking. Spoon some of the mushroom garlic butter over the chop.

Serve

Plate the mashed potatoes and vegetables as sides; place the pork chop on the plate, spoon more butter from the mushrooms over the chop, and garnish with thyme or chopped parsley if desired.