Tender pork chops with creamy cheddar mash, savory pan gravy, and crisp green beans for a hearty meal.
# What You'll Need:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick each
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon 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 - 0.5 cup whole milk, plus more as needed
11 - 1 cup shredded sharp cheddar cheese
12 - 0.25 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 (substitute gluten-free flour for gluten-free option)
16 - 1.5 cups low-sodium chicken broth
17 - 0.5 teaspoon Dijon mustard
18 - Salt and pepper, to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
# How to Make It:
01 - Place peeled and cubed Yukon Gold potatoes into a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil and cook until potatoes are fork-tender, approximately 15 to 18 minutes. Drain thoroughly.
02 - Return drained potatoes to the pot. Add unsalted butter, whole milk, shredded sharp cheddar cheese, and ground white pepper. Mash until smooth and creamy. Keep warm until serving.
03 - While potatoes cook, heat olive oil and unsalted butter in a large skillet over medium-high heat. Season pork chops evenly with kosher salt and black pepper. Sear chops for 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F. Optionally, add a sprig of fresh thyme during cooking. Transfer pork chops to a plate and tent with foil to rest.
04 - Reduce heat to medium. Add unsalted butter to the skillet drippings, then stir in all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in low-sodium chicken broth and Dijon mustard. Continue whisking and simmer for 3 to 5 minutes until thickened. Season with salt and pepper to taste.
05 - While gravy simmers, toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté until bright green and crisp-tender, about 5 to 7 minutes.
06 - Spoon cheddar mashed potatoes into serving bowls. Top each with a seared pork chop, drizzle with pan gravy, and serve green beans on the side.
