Herbed Pork Chops and Smashed Potatoes

It was time for a dinner incorporating pork, so after a brief Pinterest search, I came across Herbed Pork Chops with Garlic Butter with an accompaniment of Crispy Smashed Potatoes. What is this madness, you say? Two new recipes in one day? Don't worry, I don't think it will happen again anytime soon.

Herbed Pork Chops with Garlic Butter

Ingredients

• 4 thin-cut bone-in pork chops (5 ounces each)
• 1 tablespoons extra virgin olive oil
• ¾ teaspoon crushed dried rosemary
• ½ teaspoon dried sage
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground pepper

The Butter:

• 4 teaspoons unsalted butter room temperature
• 1 garlic clove minced
• ½ teaspoon crushed dried rosemary

Instructions

1. Place the pork chops in a shallow dish or mixing bowl.
2. In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
4. Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through.
5. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.

The Butter:

1. In a small bowl, stir together the butter, garlic and rosemary.

Tom was complimentary of this dish. He said that the past couple of pork chop recipes that I've tried were good, so, even though he seemed to group this one with others, I still felt like he liked it. As for me, I think I should have crushed up the rosemary. I used the rosemary garlic butter, and there was a little too much rosemary.

Crispy Smashed Potatoes with Sour Cream and Chive Dip

Ingredients

• 2 lbs baby red and yellow potatoes, 1-½ to 2 inches in diameter
• Kosher salt and pepper to season
• ½ cup extra-virgin olive oil, plus more
• 1/3 c white vinegar, simmered and reduced to about 1/8 c, cooled
• ¼ c fresh chives, finely chopped
• 3 oz sour cream or creme fraiche

Instructions

1. Preheat oven to 450 degrees.
2. For the dip, in a small bowl, combine the reduced vinegar, chives, and sour cream. Mix, salt to taste, then refrigerate until ready to use.
3. Simmer potatoes: In a large sauce pan, bring water to a boil with 2 Tbsp salt, then add potatoes and cover with a lid. Reduce heat to a simmer and simmer potatoes, for 30 minutes, or until a toothpick can puncture through and the center is tender—make sure to not overcook.
4. Smash the potatoes: Place a sheet of parchment over a countertop or cutting board, then using the back of a plate or another flat, smooth surface, press the potatoes down until they are about ½-inch thick.
5. Bake the potatoes: Line two large baking sheets (or one sheet if you need to work in batches) with foil. Brush the bottoms with olive oil, then place potatoes on top. Brush the tops with more oil and pepper—I don't use salt yet, to avoid drawing out water while baking. Bake for 27-30 minutes, or until potatoes reach desired crispiness and brownness.
6. When potatoes have crisped up, remove them from the oven, gently sprinkle with salt, and serve warm with Sour Cream and Chive Dip.

Tom liked these a lot more. He even said I could put them in the regular rotation. Now, I didn't serve them with the dip, but he enjoyed them plain. I think they were good, and there's plenty of room to add different flavors.