Buttery Garlic Beef Chops with Smooth Mashed Potatoes

by Sophia

There’s just something about a hearty, home-cooked meal that warms your soul—and this one checks all the boxes. These Buttery Garlic Beef Chops with Smooth Mashed Potatoes are everything you want in a comfort dish: juicy, pan-seared beef with golden edges, a rich garlic butter drizzle, and mashed potatoes so creamy they feel like velvet on your tongue. It’s simple, rustic food—but elevated just enough to feel a little fancy without being fussy.

I remember the first time I made this—it was one of those evenings where I needed something satisfying but didn’t want to be stuck in the kitchen all night. I had a couple of beef chops in the fridge and a bag of potatoes on the counter, and this recipe practically created itself. The aroma of garlic sizzling in butter as it mingled with the beef was enough to make everyone in the house wander into the kitchen asking, “What’s for dinner?”

This dish has since become a favorite in our rotation. It’s ideal for a cozy weeknight dinner but just as perfect for guests when you want something crowd-pleasing and stress-free. The best part? You don’t need a million ingredients or fancy techniques—just a good skillet, a little patience, and an appetite.

Let’s get into how you make it happen.

Ingredients You’ll Need

For the Beef Chops:

2–4 beef loin or ribeye chops (about 1 inch thick)
Salt and black pepper, to taste

1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons unsalted butter

4 garlic cloves, minced
1 tablespoon fresh parsley, chopped (optional)

For the Mashed Potatoes:

2 pounds potatoes (Yukon Gold or Russets), peeled and chopped
½ cup whole milk (or more for creamier texture)

¼ cup heavy cream or sour cream
4 tablespoons unsalted butter
Salt and black pepper, to taste

STEPS: Preparing the Mashed Potatoes First

Since the mashed potatoes take a bit longer, we’re going to get those going first.

1. Boil the Potatoes
Start by placing your chopped, peeled potatoes into a large pot of salted water. Bring it to a boil over medium-high heat, then let them simmer for about 15–20 minutes. You’ll know they’re ready when you can easily pierce them with a fork.

2. Drain and Set Aside
Once the potatoes are soft and cooked through, drain them well and let them sit for a minute or two in the colander. This helps release excess moisture so your mash doesn’t end up watery. While they sit, you can get started on your beef chops.

STEPS: Searing the Beef Chops

3. Season the Beef Chops
Pat your beef chops dry using paper towels—this step is key to getting that nice sear. Then season both sides generously with salt, pepper, and garlic powder. Simple seasoning, but trust me, the garlic butter is going to do most of the heavy lifting.

4. Sear the Chops
Heat your olive oil in a large skillet over medium-high heat. Once hot, add the beef chops and let them sizzle. Don’t move them around too much—just let them develop that beautiful crust, which should take about 4–5 minutes per side, depending on thickness and how you like your beef cooked.

Alright, now that your beef chops are beautifully seared and your potatoes are fork-tender and drained, it’s time to bring everything together. This is where the flavors really start to shine. If you thought things smelled good already, just wait until that garlic butter hits the pan.

There’s something magical that happens when butter and garlic meet heat. It’s the kind of scent that makes people wander into the kitchen and ask, “Is dinner ready yet?” Spoiler alert: it almost is.

Let’s dive into the final steps that take this dish from good to unforgettable.

STEPS: Adding Garlic Butter to the Beef Chops

5. Add the Garlic Butter
After you’ve seared both sides of the beef chops, reduce the heat to medium. Add the butter right into the skillet—don’t worry if it starts to brown a bit, that just adds flavor. Once it begins to melt, toss in the minced garlic.

Let the garlic cook for about a minute, just until fragrant. Then, take a spoon and start basting the chops with that golden garlic butter. This step infuses the meat with rich flavor while keeping it juicy. Give each chop a few spoonfuls of love, then let them cook for another minute or two.

Remove the chops from the heat and set them aside to rest. This short resting period is key—it lets the juices settle and keeps the meat tender when you cut into it.

STEPS: Making the Mashed Potatoes Smooth and Velvety

6. Mash the Potatoes
While the beef is resting, it’s time to turn those boiled potatoes into something silky and indulgent. Transfer them to a large mixing bowl or back into the pot (off the heat), and mash until smooth. You can use a classic potato masher or even a hand mixer if you want ultra-creamy results.

7. Add the Dairy Goodness
Pour in the milk, then add the heavy cream or sour cream, and stir to combine. Finally, melt in the butter. Season generously with salt and black pepper, then give it a taste. Need more salt? Add a pinch. Want it creamier? Splash in a little more milk.

This mash should be rich, soft, and just slightly tangy if you went the sour cream route. If you really want to level things up, you can fold in a little roasted garlic or a drizzle of browned butter—but honestly, it’s pretty perfect just like this.

Serving It All Together

8. Plate and Garnish
Place a scoop of mashed potatoes on each plate and top with a hot, buttery beef chop. Drizzle any leftover garlic butter from the pan over the top—it’s too good to waste. Sprinkle with chopped parsley if you want a pop of color, or just dive in.

This dish has that wow factor without the stress. It’s rich, comforting, and simple enough to make on a weeknight but impressive enough to serve guests.

Helpful Tips and Variations

Use the Right Cut of Beef:
Loin or ribeye chops work beautifully for this recipe because they’re naturally tender and flavorful. Avoid super lean cuts unless you’re planning to marinate or tenderize first.

Control the Doneness:
If your chops are on the thicker side, you can finish them in a 375°F oven after searing for about 5–7 minutes. Just make sure to use an instant-read thermometer if you’re unsure—135°F for medium-rare, 145°F for medium.

Make-Ahead Mashed Potatoes:
Yes, you can prep the mashed potatoes in advance! Just reheat them gently with a splash of milk and a pat of butter to bring them back to life.

Add Extra Flavor Layers:
Feel like getting fancy? A sprig of rosemary or thyme in the butter while it melts adds a subtle herbal note. Or, swap out regular butter for a browned butter finish—it’s nutty, rich, and unforgettable.

Customize the Creaminess:
Prefer lighter mashed potatoes? Use all milk and skip the cream. Love decadence? Double the butter and use heavy cream all the way.

Before we wrap up this cozy, flavor-packed dinner idea, let’s go over some of the most common questions you might have. Whether you’re cooking for the first time or looking to tweak it to your preferences, these quick answers should have you covered.

Frequently Asked Questions

1. What’s the best cut of beef for this recipe?
Ribeye or beef loin chops are ideal because they’re well-marbled and tender. Look for cuts about 1 inch thick for the best balance of sear and juiciness. Avoid overly lean cuts, as they can dry out quickly.

2. Can I make this recipe with pork chops instead?
Absolutely. Pork chops are a great substitute here. Just adjust the cooking time slightly—pork tends to cook faster, so keep an eye on the doneness to avoid overcooking.

3. How do I know when my beef chops are done?
Use a meat thermometer to get it just right. For medium-rare, aim for 135°F. For medium, go for 145°F. Letting the meat rest after cooking helps bring it up to final temperature and keeps it juicy.

4. Can I use plant-based milk or butter in the mashed potatoes?
Yes! You can easily swap in non-dairy milk and plant-based butter. The texture might be slightly different, but with the right seasoning, the flavor will still be rich and satisfying.

5. What’s the secret to smooth mashed potatoes?
The key is to fully cook and drain the potatoes, then mash while they’re still hot. Also, warming the milk before mixing helps everything incorporate smoothly. Don’t overmix, though—too much stirring can make them gluey.

6. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the beef chops gently in a skillet over low heat or in the oven at 300°F. For mashed potatoes, reheat with a splash of milk and a bit of butter stirred in.

7. Can I make this meal ahead of time for guests?
Definitely. You can make the mashed potatoes a few hours ahead and keep them warm in a slow cooker or covered dish in a low oven. The beef is best cooked right before serving, but you can season and prep it in advance to save time.

Conclusion: Your New Go-To Comfort Meal

There’s nothing better than sitting down to a meal that hits all the right notes—tender, garlicky beef, creamy mashed potatoes, and just the right amount of richness to make it feel like a special occasion. This Buttery Garlic Beef Chops with Smooth Mashed Potatoes recipe has become one of those reliable, go-to dinners in my house, and I know it can be in yours too.

What I love most is how adaptable it is. Fancy it up for date night with a glass of red wine and some roasted veggies on the side, or keep it casual for a weeknight when you just need something solid and comforting on the table fast.

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below and let me know if you made any tweaks or added your own twist. And don’t be shy—share your photos or tips so we can all keep making this cozy classic even better.

Until next time, happy cooking and enjoy every buttery, garlicky bite!