# What You'll Need:
→ Pork Chops
01 - 4 bone-in or boneless pork chops (about 1 inch thick)
02 - Salt and pepper, to taste
03 - 1 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 3 garlic cloves, minced
06 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
→ Corn Mash
07 - 3 cups (450 g) fresh or frozen corn kernels
08 - 1/2 cup (120 ml) heavy cream
09 - 2 tbsp unsalted butter
10 - Salt and pepper, to taste
11 - 1/4 tsp smoked paprika (optional)
12 - 1/4 cup grated Parmesan cheese (optional)
# Steps to Follow:
01 - Pat pork chops dry and season both sides generously with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Sear pork chops 3–4 minutes per side until golden and internal temperature reaches 145°F (63°C). Remove from skillet and set aside to rest.
02 - Lower heat to medium. In the same skillet, add butter, garlic, and thyme. Cook for 1–2 minutes until garlic is fragrant but not browned. Return pork chops to skillet, spoon butter over them for 1–2 minutes, then remove from heat.
03 - In a saucepan, combine corn, cream, butter, salt, pepper, and paprika. Simmer over medium heat for 5–7 minutes. Blend mixture using an immersion blender or transfer to a food processor. Blend until slightly chunky or fully smooth, as desired. Stir in Parmesan if using. Adjust seasoning.
04 - To serve, spread a scoop of corn mash onto each plate and top with a pork chop and spoonful of garlic butter from the pan.
