Juicy pork chops with creamy cheddar mash, savory pan gravy, and crisp green beans for a satisfying dinner.
# What You'll Need:
→ Pork Chops
01 - 4 boneless pork chops (each 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, plus more as 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 (for gluten-free option use GF flour)
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
# Steps to Follow:
01 - Place cubed Yukon Gold potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then cook for 15 to 18 minutes until potatoes are fork-tender. Drain thoroughly, return to pot, and mash with 4 tablespoons butter, 1/2 cup whole milk, 1 cup shredded cheddar, and 1/4 teaspoon white pepper until smooth. Keep warm.
02 - While potatoes cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season pork chops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear each chop for 3 to 4 minutes per side until golden and cooked through (internal temperature 145°F). Add thyme sprig for flavor if desired. Transfer chops to a plate and tent loosely with foil.
03 - Reduce skillet heat to medium. Add 2 tablespoons butter to pan drippings, then whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in 1 1/2 cups chicken broth and 1/2 teaspoon Dijon mustard, whisking constantly. Simmer until gravy thickens, about 3 to 5 minutes. Adjust seasoning to taste with salt and pepper.
04 - While the gravy simmers, toss green beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Steam or sauté beans in steamer basket or sauté pan until bright green and crisp-tender, about 5 to 7 minutes.
05 - Spoon cheddar mashed potatoes into serving bowls. Top each with a seared pork chop, generously drizzle with pan gravy, and serve green beans on the side.
