Peel the potatoes and place in a pot large enough for all of them, plus enough water to just cover the potatoes. Place on a burner with the water, add about 2 large pinches of Kosher salt, and bring to a boil. Once, boiling, cover and turn to a simmer for about 12 minutes, or until a fork can easily pierce the potatoes.

While the potatoes cook, you can prep and measure out all other ingredients. For the pork chops, remove from packaging and pat dry on all sides. Set aside until you’re ready to cook.

Make the potatoes: drain them from the water and let cool for a few minutes. If you have a potato ricer, squeeze the potatoes through the ricer to make them nice and fluffy (this is the best way!). If you do not have a ricer, use a masher or large fork to mash aggressively until no chunks remain.

Add the milk, feta cheese, 4 cloves of minced garlic, 2 tbsp. of butter, some black pepper, and 6 pinches of Kosher salt. Mix hard with a fork to fluff potatoes. Taste the potatoes and add more garlic, milk, salt, or pepper if you so choose! Once you like it, cover with foil and set aside.

Use a large skillet or cast iron pan, and turn on high heat. After about 2 minutes, add about 3 tbsp. of olive oil, and let that heat for about 1 minute. Just before adding the pork chops to the pan, season all of them liberally on both sides with Kosher salt. Add the pork to the pan.

Let the pork brown on both sides, about 3 minutes per side. Remove from the pan and set aside. Turn the heat from high to medium.

Add the garlic and mushrooms to the pan, give them a good stir. Let the mushrooms reduce as they sauté in the pan for about 3 minutes. Once they are all coated in olive oil and have reduced some, sprinkle the 2 tbsp. of flour on the mushrooms and mix well.

Once flour is combined, pour the marsala, sherry, and broth in the pan, turn to medium high heat. Sprinkle a couple pinches of kosher salt into the pan. Use a spatula and scrape the bottom of the skillet to deglaze and incorporate all the flavor. Stir for awhile, and let the sauce thicken up. Then, add the butter to the sauce and let melt.

Once the sauce begins to thicken and butter melts, add the pork chops back to the skillet. Cover the top with sauce, and let them simmer for 3 minutes. Flip them to the other side, cover with sauce, and let simmer for another 3 minutes.

Remove the skillet from the heat. Sprinkle the parsley all over the top of the pork marsala.

Plating: Place a scoop of the potatoes on the center of the plate, and place a pork chop on top of that. Using a spoon, get some extra sauce from the pan and drizzle on top of your dish.