Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well.
- Mash and Season: Return the potatoes to the pot. Add the minced garlic, milk, and butter. Mash the potatoes until smooth and creamy. Stir in the parsley and chives. Season with salt and pepper to taste.
Cheese Broccoli
Ingredients:
- 1 large head broccoli, cut into florets
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
Instructions:
- Cook the Broccoli: Steam the broccoli florets until just tender, about 3-4 minutes. You can use a steamer basket over a pot of boiling water.
- Make Cheese Sauce: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Reduce the heat to low and gradually add the cheddar cheese, stirring until the cheese has melted and the sauce is smooth. Season with salt, pepper, and nutmeg.
- Combine and Serve: Pour the cheese sauce over the steamed broccoli florets and toss to coat evenly.
Serving Suggestion:
Plate the Garlic Parmesan Pork Chops alongside a generous serving of Garlic-n-Herb Mashed Potatoes and Cheese Broccoli. This meal is not just a testament to the joy of cooking but also to the pleasure of enjoying a well-rounded dish that brings together a variety of textures and flavors. The garlic and Parmesan lend a robustness to the pork chops, while the mashed potatoes offer a comforting smoothness, and the cheese broccoli introduces a delightful creaminess. Each component of the meal complements the others, creating an unforgettable dining experience that’s sure to impress.