- •1/4 tsp fresh ground pepper
- •2 Tbsp olive oil
GARLIC HERB MASHED POTATOES :
- •2 pounds gold potatoes
- •1 cup beef broth
- •4 tbsp cream cheese
- •4 tbsp unsalted butter
- •4 tbsp roasted garlic
- •4 tbsp fresh herbs minced (basil, chives,
rosemary, oregano, etc)
- •2 tsp salt
- •freshly ground pepper
CHEESE BROCCOLI :
- •4 cups broccoli
- •1 cup water
- •1 cup milk
- •1 tablespoon corn starch
- •1 cup cheddar cheese shredded
- •1 tablespoon parmesan cheese grated
- •salt & pepper to taste
INSTRUCTIONS:
GARLIC PARMESAN PORK CHOPS :
Preheat oven to 450 degrees. Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together in a pie plate. Put olive oil in a frying pan and heat on medium-high. Swirl the pan to coat.
Dip each pork chop in the bread crumb mixture. Pat to make it stick if needed. Add pork chops to pan and saute for 2 minutes on each side until golden brown. Place in a glass baking dish or leave it in the pan if it is oven safe. Place pork chops in preheated oven for 8-10 minutes or until internal temp reaches 145 degrees. Remove from oven and let rest for 5 minutes.
Garlic Herb Mashed Potatoes: Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
CHEESE BROCCOLI :
Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat. Cover broccoli and steam 3-5 minutes.
Remove & place in a bowl. Cover to keep warm.
Whisk milk and cornstarch together in a bowl. Pour into the skillet and whisk over medium heat until mixture thickens.
Turn heat to low and add cheese. Whisk until smooth. Season with salt and pepper and serve over broccoli.