Categories: Meals

Ingredients

• 2 sticks butter, at room temp
• 1/2 cup drained, chopped sun-dried tomatoes packed in oil
• 1 1/2 tbsp. grated Parmesan
• 2 lb. russet potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1 tbsp. olive oil
• 4 bone-in pork chops
• 2 tbsp. chopped fresh chives

Directions

1. For umami butter, mix 1 stick butter, tomatoes, and cheese. In a large pot, cover potatoes with water. Boil until tender, about 15 minutes. Drain potatoes; return to pot. Add remaining 1 stick butter and cream. Mash potatoes; season. In skillet, heat oil over medium. Season chops; cook, turning often, until cooked through, 15-18 minutes. Top chops with umami butter. Top potatoes with chives.

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