Pork chops, cheddar mash, pan gravy, and green beans come together for comfort and flavor in every bite.
# 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
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 for gluten-free option)
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 - Add cubed Yukon Gold potatoes to a large pot, cover with cold water, and include 1 teaspoon salt. Bring to a boil and cook until potatoes are fork-tender, approximately 15 to 18 minutes. Drain well, return potatoes to the pot, and mash with unsalted butter, whole milk, shredded cheddar cheese, and ground white pepper until smooth and creamy. Maintain warmth until serving.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with kosher salt and black pepper. Sear each chop for 3 to 4 minutes per side, until golden brown and cooked to 145°F internal temperature. Optionally, add a sprig of thyme for enhanced flavor during the final minutes. Transfer pork chops to a plate and tent with foil.
03 - Reduce heat to medium and add butter to pan drippings. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Simmer, whisking continuously, until gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
04 - While gravy simmers, toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté until vibrant green and crisp-tender, approximately 5 to 7 minutes.
05 - Spoon creamy cheddar mashed potatoes into serving bowls. Top with a seared pork chop, drizzle with pan gravy, and serve green beans on the side.
