Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Robin Miller.  She hosts the show quick fix Meals.

I chose this recipe because DT loves pork chops and I love champagne, so win win.

The sauce was amazing and the pork chops delicious, but the real favorite of the night was the Garlic Mashed potatoes.  A recipe so simple and incredible delicious, I keep wondering why I never thought of it.  This will now be my stand by mashed potato recipe.

I did make a few changes to the recipe for ingredients I had and also how I cooked the champagne sauce. So if you’d like click here for the original recipe.

Garlic Mashed Potatoes: 6  medium red potatoes, unpeeled and quartered, 4 peeled garlic cloves, 1/2 cup sour cream, Salt and freshly ground black pepper

Wash the potatoes, give them a rough chop and add them to a large stock pot

Leave peeled garlic cloves whole and add to the potatoes.

Cover the potatoes with water

add about 2 tsp of salt and bring to a boil.

While the potatoes are cooking go ahead and start of the pork.

Pork Chops and Champagne Sauce: 1 tablespoon olive oil, 6 pork loin chops (about 5 ounces each), 1/4 cup chopped onion, 2 teaspoons dried thyme, 1 teaspoon fresh rosemary, 1 cup sparkling wine or dry Champagne, 1 tablespoon all-purpose flour, 1 cup milk, Salt and pepper to taste

Salt and pepper both sides of each pork chop

In a large hot skillet place the pork chops to cook about 3-4 minutes per side.

Flip the pork chops and cook another 3-4 minutes.  Once all the pork chops have cooked set them aside.

Meanwhile drain the water from the mashed potatoes, add sour cream and mash.

Add salt and pepper to taste.  Enjoy the subtle but delightful garlic flavor.

Back to the champagne sauce, add the diced onions to the same pan, dripping and all.

Saute until slightly softened about 2-3 minutes.  Then add in the fresh rosemary and dried thyme, cook until fragrant, about 1 minute.

Then add 1 cup of champagne

and cook until it reduces by half, about 2-3 minutes.

Then mix the flour into 1 cup of milk

Pour the milk mixture into the sauce, and stir well.

Cook until bubbly and thickened another 2-3 minutes.

Salt and pepper to taste.

Then plate a good serving of potatoes then pork chop

and sauce lots and lots of sauce.

Enjoy!

Print This RecipePork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

Adapted from Robin Miller

Ingredients

 

4 medium red potatoes, unpeeled and quartered

4 peeled garlic cloves

1/2 cup sour cream

Salt and freshly ground black pepper

1 tablespoon olive oil

6 pork loin chops (about 5 ounces each)

1/4 cup chopped onion

2 teaspoons dried thyme

1 teaspoon fresh rosemary

1 cup sparkling wine or dry Champagne

1 tablespoon all-purpose flour

1 cup milk

Salt and pepper to taste

 

Directions

 

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 sour cream and mash until almost smooth (or lumpy if desired). 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 3-4 minutes per side, until golden brown. Remove pork from pan and set aside.

To the same pan, add onions and cook 2 minutes, until soft. Add thyme and rosemary and cook 1 minute, until fragrant. Add sparkling wine until it reduces by half, about 2-3 minutes. Whisk flour into milk and add to pan.  Bring to a bubble and cook until sauce thickens, about 3-5 minutes.

Serve pork chops with all of the sauce and mashed potatoes.

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