Start by roasting the garlic. Preheat the oven to 350 degrees. Peel about 20 cloves of garlic and put them in some foil with olive oil then close the foil. Bake this package for about an hour. You can do this up to 2 days ahead and keep them in the refrigerator. I did mine today because it was the weekend and I had time to.
Now let’s start multi-tasking! Yeah! Lol. With about 25 minutes left on the garlic (or start here if you did the garlic early), put cut up potatoes ( Yukon gold work great) and put them in a pan. Cover with water and bring to a boil. Once hey are fork tender, they are done and will need to be drained. When they have about 10’minutes left or so, start the pork chops. Salt and pepper both sides of the pork chops. Melt 2 Tbsp butter and 2 Tbsp olive oil in a large skillet. Brown he potk chops on both sides, for medium thickness chops I did about 3 minutes per side to get some good color. Once browned, remove the chops to a plate.
Put the garlic into the pan, and cook for a little bit, then add 1 1/2 C red wine and 1 bay leaf. Let that boil a bit while you continue with the potatoes. Leave the potatoes in the strainer while you make the sauce. Adjust the recipe based on how much you have, but this recipe is for about 3 lbs of potatoes. Return the empty pot to the stove and add 1/2 C of butter, 1 C whole milk, 1/4 C heavy cream, and salt and pepper. Melt that all together, then add 4 ounces of cream cheese.
While that is melting, add 1/2 C beef broth to the red wine mixture and let that come to a boil. Remove the bay leaf and nest the chops in the sauce. Let true sauce bubble up while the chops cook through. I put a lid on to get this to go quicker since my chops were pretty thick.
Back to the potatoes. Once the sauce is al melted, add the potatoes back to the pot and turn off the heat. Mash away till they are nice and smoothie. You may want to beat them if you like them really smooth, but I just mash by hand because I like lumps. While mashing, be sure to incorporate the sauce thoroughly and taste. Add sat or pepper if necessary. Cover to keep warm while you finish the chops.
Once the chops are cooked through, remove to a plate to finish the sauce. Add 1 Tbsp balsamic vinegar to the sauce, stir it around and let boil for a minute. Turn off the heat and add 1 Tbsp butter and stir around till it’s all melted and yummy.
Plate the mashed potatoes, the a pork chop, and top with the sauce (being particular to get some garlic cloves), and finish with some green onions (or chives, but I went the cheaper route).