Food Network: Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

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Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes
Recipe courtesy Robin Miller, 2007

Ingredients
4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
1/2 cup sour cream
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper
1 tablespoon olive oil
6 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne

1 tablespoon all-purpose flour
1 cup milk

Instructions
Place potatoes and garlic in a medium saucepan and
pour over enough water to cover. Set pan over high heat and bring to a boil. Cook
8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to
pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in
parsley and season, to taste, with salt and black pepper.

Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with
salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden
brown. Remove pork from pan and set aside. To the same pan, add shallots and cook

2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant.
Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return
pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce
thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve
remaining pork for rice.