Pork Chops with Mushroom Sauce and Mashed Potatoes

Cut 1 kg Pork Loin into thick chops. Season generously on both sides with
- 1 tsp Red pepper powder
- 1 ¹/₂ tsp Table salt
- 1 tsp Black Pepper - Powder

Peel and cut 1 kg Potatoes into cubes. Boil them in salted water until tender, about 15–20 minutes. Drain well, then mash thoroughly with 90 gr Butter and 100 ml Milk until smooth and creamy.
Season with
- ¹/₂ tsp Table salt
- ¹/₄ tsp Black Pepper - Powder

Heat 10 gr Butter in a large pan over medium-high heat. Sear the seasoned pork chops until golden brown on both sides and cooked through, about 3–5 minutes per side (internal temperature 63°C / 145°F).
Remove the pork from the pan and set aside.

Melt another 10 gr Butter in the same pan. Add the sliced 250 gr Field Mushroom and cook until golden and their moisture has evaporated, about 5 minutes. Add the finely chopped 2 cloves Garlic and 1 tbsp Mustard, and cook for another minute until fragrant.

Sprinkle 20 gr Flour into the pan, stirring constantly to avoid lumps. Gradually add the pre-dissolved 10 gr Beef Broth Cube in about 500 ml Water, stirring until well combined and smooth. Season the sauce with ¹/₂ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.
Reduce the heat to medium and let it simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5–7 minutes.

Return the seared pork chops to the pan with the sauce, making sure they are well coated. Heat through for about 1 minute. Serve immediately with the creamy mashed potatoes.