Juicy pork chops, cheddar mash, pan gravy, and green beans combine for a warm, satisfying bowl.
# Components:
→ Pork Chops
01 - 4 boneless pork chops (approximately 1-inch thick)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
06 - 1 sprig fresh thyme (optional)
→ Cheddar Mashed Potatoes
07 - 2 pounds Yukon Gold potatoes, peeled and cubed
08 - 1 teaspoon salt
09 - 4 tablespoons unsalted butter
10 - 1/2 cup whole milk (more if needed)
11 - 1 cup sharp cheddar cheese, shredded
12 - 1/4 teaspoon ground white pepper
→ Pan Gravy
13 - 2 tablespoons pan drippings from pork chops
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour (use gluten-free flour if needed)
16 - 1 1/2 cups low-sodium chicken broth
17 - 1/2 teaspoon Dijon mustard
18 - Salt and pepper, to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon ground black pepper
# Directions:
01 - Place cubed Yukon Gold potatoes in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over high heat and cook until fork-tender, approximately 15–18 minutes. Drain using a colander, return to the pot, and mash together with unsalted butter, whole milk, shredded cheddar cheese, and ground white pepper until smooth and creamy. Keep warm until serving.
02 - While potatoes are cooking, heat olive oil and unsalted butter in a large skillet over medium-high heat. Season pork chops evenly with kosher salt and ground black pepper. Sear pork chops for 3–4 minutes per side until golden brown and cooked to an internal temperature of 145°F. Add a sprig of thyme to the skillet during the final minute if desired for additional aroma. Transfer chops to a plate and lightly cover with foil.
03 - Reduce skillet heat to medium. Add unsalted butter to pan drippings, stir in all-purpose flour, and cook for 1 minute, stirring consistently. Gradually whisk in low-sodium chicken broth and Dijon mustard. Allow to simmer, whisking regularly, until thickened, 3–5 minutes. Season gravy with salt and pepper as needed.
04 - Meanwhile, toss fresh green beans with olive oil, salt, and ground black pepper. Steam in a steamer basket or sauté in a pan over medium heat until beans are bright green and crisp-tender, about 5–7 minutes.
05 - Spoon cheddar mashed potatoes into individual bowls. Top each portion with a pork chop, drizzle with prepared pan gravy, and position green beans on the side.
