ngredients:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth or water (for baking)
For the Mashed Potatoes:
- 4 large potatoes (peeled and cubed)
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
For the Broccoli:
- 1 large head of broccoli (cut into florets)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
1. Prepare the Pork Chops:
- Preheat your oven to 375°F (190°C).
- Rub the pork chops with olive oil.
- Season both sides with dried thyme or rosemary, garlic powder, onion powder, salt, and pepper.
- Place the pork chops in a baking dish and pour the chicken broth or water into the bottom of the dish.
2. Bake the Pork Chops:
- Bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). If using bone-in chops, they might need an extra 5 minutes.
- Let the pork chops rest for a few minutes before serving.
3. Prepare the Mashed Potatoes:
- While the pork chops are baking, place the cubed potatoes in a large pot and cover with water.
- Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
4. Prepare the Broccoli:
- Toss the broccoli florets with olive oil, salt, and pepper.
- Spread the broccoli in a single layer on a baking sheet.
- Roast in the oven for 15-20 minutes, or until tender and slightly crispy. You can add the broccoli to the oven during the last 15-20 minutes of the pork chops’ baking time.
5. Serve:
- Plate the baked pork chops with a side of mashed potatoes and roasted broccoli.
Enjoy this comforting and balanced meal of baked pork chops with mashed potatoes and broccoli!
