We have the creamiest mashed potatoes ever, and we have the longest title ever.
Sometimes you just have to make a long title to get your point across.
First lets talk about some TV things. We all know it’s the season for new and returning series and to be honest, I am feeling overwhelmed with the amount of new shows that look amazing. The shows that I am continuing to watch from last season are:
– Modern Family
– Big Bang Theory
– New Girl
– Girls (which isn’t on till later in the year)
– then just randoms like Anthony Bourdain: No Reservations and The Layover, SNL, ect.
But now I am really screwed. There are like 10 new shows that I want to start watching and I know
I just don’t have the time it’s not good for you to watch that much TV.
The other night, I started watching Hostages, and now of course I am hooked. Can we just talk about how much drama they managed to jam into that first episode. WOW. Also, I am intrigued by this show because it seems more like a movie plot, rather than a TV series. It will be interesting to see how they continue with the show.
We also caught an episode of The Goldbergs, which was hilarious. I absolutely love Wendy McLendon-Covey, pure comedy right there.
I’m also super interested in:
What have you guys been watching!? Do you have an insight as to which shows I should commit to?
Anyhoo, on to the goods.
I made this last week when I just felt like a ‘fall’ meal. I wanted something hearty, with some type of pan sauce. I threw this meal together pretty quickly and it was delish. Typically you would want to have some veggies with your meal. Don’t worry, we had salad which is not pictured.
I seared off the pork chops and then removed them from the pan, added some olive oil, chopped garlic and sage. Then added some chicken stock and white wine to de-glaze. I seasoned it up and then added the pork chops back to the pan, covered it and simmered for a couple minutes to cook the chops through. Then I served the pork chops and pan sauce, over a scoop of the best mashed potatoes ever.
Miss Delish asks:
What new/returning shows are you into this season?
What dish comes to mind when you think of fall?
- 2 tbsp butter
- 2 tbsp olive oil
- 6 bone in pork chops
- 6 cloves of garlic. chopped
- 1/4 cup minced fresh sage
- 1/2 cup white wine
- 1 cup chicken stock
- Salt and Pepper to Taste
In a large heavy bottomed pan (that has a lid) heat butter and olive oil over medium high heat. Once melted and sizzling, add the pork chops, you may have to fry them in batches. Allow them to cook without moving them for 2-3 minutes until they are nice and golden brown, flip them and cook for another 2-3 minutes on the other side . Remove to a plate and set aside.
While the pan is still hot, add in the garlic and sage and cook, stirring constantly, for 2-3 minutes until softened and fragrant. Add in the white wine, followed by the chicken stock. Bring to a simmer, and then lower the heat and taste for seasoning. Season with salt and pepper to taste.
Add the pork chops back to the pan and simmer for 5-6 minutes until cooked through. Serve, drizzled with the pan sauce.
- 6 large yukon gold potatoes
- 1/4 cup butter
- 1 cup whipping cream
- 2 tbsp kosher salt
Peel and cut the potatoes into the cubes. Place the potatoes in a large pot and cover with cold water. Set the pot over high heat and bring to a boil. Once the water has boiled, lower the heat to medium and remove the lid if you were using one. Cook for 20-25 minutes until fork tender.
Drain and add back into the hot pot. Turn the heat off but leave the pot on the heat with the lid removed, while you get the butter and cream ready. This will help to evaporate any extra moisture from the potatoes and result in a fluffier final product!
In a microwave safe bowl or measuring cup, add the butter and cream. Heat in the microwave for 1-2 minutes until the butter is melted and the mixture is steaming.
Remove the pot with the potatoes from the heat and mash them until they are fairly smooth and there are no more lumps of potato. Then add in about 1/4 of the hot cream mixture and mash, mash, mash until the liquid is absorbed and the potatoes are smooth. Repeat until you have used all of the cream. Add the kosher salt and give it one last mix before serving.