Combining garlic and butter for awesome flavors is pretty obvious, even to your most limited culinarian. After all, what is garlic bread or shrimp scampi without that rich creamy dairy delight and pungent member of the onion family combining their powers? So it's not hard to see why mushrooms with butter and garlic are the perfect side. Carrot mash, on the other hand, is something to blow the limited culinarian's mind. You'll never mash a tater again once you try these sweetly subtle carrots, in slightly smoother form than you're used to.
Peel, trim, and cut carrot into ½" pieces.
Cut mushrooms into ¼" slices.
Stem and mince parsley.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Carrot
Bring a medium pot with carrot and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 15-18 minutes.
Drain carrot in a colander and return to pot with sour cream, ¼ tsp. salt, and a pinch of pepper. Mash until smooth.
While carrot simmers, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan and cook undisturbed until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to a plate and tent with foil.
Wipe pan clean and reserve.
Cook the Mushrooms
Return pan used to cook pork to medium-high heat.
Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until browned, 4-6 minutes.
Season with ¼ tsp. salt and a pinch of pepper.
Add garlic and cook until aromatic, 1 minute.
Remove from burner.
Stir in butter and parsley (reserving a pinch for garnish).
Finish the Dish
Plate dish as pictured on front of card, garnishing mushrooms with remaining parsley. Bon appétit!