Pin Juicy seared pork chops served atop creamy cheddar mashed potatoes, finished with a savory pan gravy and crisp green beans for a comforting, satisfying meal.
This recipe reminds me of Sunday dinners, when everyone gathers and the aroma of cheddar mash and pork fills the kitchen. I always look forward to the sizzle of pork chops and the creamy cheese potatoes.
Ingredients
- Pork Chops: 4 boneless pork chops (about 1-inch thick), 1 tsp kosher salt, ½ tsp black pepper, 1 tbsp olive oil, 1 tbsp unsalted butter, 1 sprig fresh thyme (optional)
- Cheddar Mashed Potatoes: 2 lbs Yukon Gold potatoes (peeled and cubed), 1 tsp salt, 4 tbsp unsalted butter, ½ cup whole milk (more as needed), 1 cup sharp cheddar cheese (shredded), ¼ tsp ground white pepper
- Pan Gravy: 2 tbsp pan drippings (from pork chops), 2 tbsp unsalted butter, 2 tbsp all-purpose flour (gluten-free flour for GF option), 1½ cups low-sodium chicken broth, ½ tsp Dijon mustard, salt & pepper (to taste)
- Green Beans: 12 oz fresh green beans (trimmed), 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
Instructions
- Make the mashed potatoes:
- Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil and cook until fork-tender, 15–18 minutes. Drain, return to pot, and mash together with butter, milk, cheddar, and white pepper until smooth and creamy. Keep warm.
- Sear pork chops:
- While potatoes cook, heat olive oil and butter in a large skillet over medium-high. Season pork chops with salt and pepper, then sear 3–4 minutes per side until golden and just cooked through (145°F/63°C internal temp). Add thyme for extra flavor if desired. Transfer chops to a plate, tent with foil.
- Prepare pan gravy:
- Reduce heat to medium. To skillet drippings, add butter and stir in flour, cooking 1 minute. Gradually whisk in chicken broth and Dijon. Simmer, whisking constantly, until thickened, about 3–5 minutes. Season with salt & pepper as needed.
- Cook green beans:
- While gravy simmers, toss green beans with olive oil, salt, and pepper. Steam or sauté beans until bright green and crisp-tender, around 5–7 minutes.
- Assemble bowls:
- Spoon cheddar mashed potatoes into bowls, top with pork chop, drizzle with pan gravy, and serve green beans alongside.
Pin Every time I bring this bowl out to the table, my kids clamor for seconds, especially for the buttery potatoes and those crispy green beans.
Required Tools
Large pot, colander, potato masher or ricer, large skillet, whisk, tongs, steamer basket or sauté pan
Allergen Information
Contains milk (cheese, butter, milk), wheat (flour in gravy; GF flour possible), may contain mustard (Dijon). Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 600, Total Fat: 32 g, Carbohydrates: 37 g, Protein: 41 g
Pin This bowl is classic comfort food, perfect for weeknights or family Sunday dinner. Enjoy every creamy, savory bite!
Recipe Q&A
- → Can I make this bowl gluten-free?
Yes, use gluten-free flour in the pan gravy for a fully gluten-free option while maintaining the same rich flavor.
- → What potato variety works best?
Yukon Gold potatoes are recommended for their buttery texture, but russet or red potatoes can also be used.
- → How do I know pork chops are cooked?
Pork chops should reach an internal temperature of 145°F (63°C) and have a golden sear on both sides.
- → Can I substitute the green beans?
Yes, try steamed broccoli or roasted carrots for a tasty alternative to green beans in this bowl.
- → What cheese works best in mashed potatoes?
Sharp cheddar cheese brings the most flavor, but white cheddar or a blend can work beautifully in the mash.
- → What is the best wine pairing?
Pair this dish with a dry white like Chardonnay or a light Pinot Noir for balance and refreshment.