Ingredients:

4 pork chops
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup butter
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper to taste
1 lb baby potatoes, halved
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium-high heat. Season pork chops with salt and pepper, and sear for 3-4 minutes on each side until browned.
Remove chops from skillet and set aside. In the same skillet, melt butter and sauté garlic until fragrant.
Add thyme and return pork chops to the pan. Pour in 1/4 cup of water and cover. Let cook for 10-12 minutes, or until pork reaches 145°F (63°C).
Meanwhile, boil halved baby potatoes in salted water for 15-20 minutes until tender. Drain and mash with heavy cream, Parmesan, salt, and pepper.
Serve the sizzling pork chops over creamy mashed potatoes and drizzle with the garlic butter sauce.