Seared pork chops, cheddar mash, savory pan gravy, and green beans combine for a comforting, delicious bowl.
# Ingredients:
→ 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, or gluten-free flour as 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 potatoes in a large pot and cover completely with cold water. Add 1 teaspoon salt, then bring to a boil over high heat. Reduce heat and simmer until the potatoes are fork-tender, about 15 to 18 minutes. Drain thoroughly using a colander and return potatoes to the pot. Mash with 4 tablespoons butter, 1/2 cup whole milk, shredded cheddar, and white pepper until mixture is creamy and smooth. Keep warm.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops evenly with kosher salt and black pepper. Sear each pork chop for 3 to 4 minutes on both sides until golden brown and internal temperature reaches 145°F. For added flavor, place a sprig of fresh thyme in the pan during cooking. Transfer pork chops to a plate and tent loosely with foil.
03 - Lower heat to medium and add butter to the pan drippings in the skillet. Sprinkle flour over the drippings and cook, stirring constantly, for 1 minute. Gradually whisk in chicken broth and Dijon mustard until incorporated. Simmer, whisking continuously, until thickened to a smooth consistency, about 3 to 5 minutes. Adjust seasoning with additional salt and pepper as needed.
04 - While gravy simmers, toss trimmed green beans with olive oil, salt, and pepper. Steam green beans in a steamer basket or sauté in a pan over medium heat until bright green and crisp-tender, approximately 5 to 7 minutes. Transfer to serving dish.
05 - Divide cheddar mashed potatoes into bowls. Top each portion with a seared pork chop, ladle with pan gravy, and add green beans on the side. Serve immediately while hot.
