Juicy pork chops with cheddar mashed potatoes, pan gravy, and fresh green beans for a cozy, satisfying meal.
# 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, plus additional 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 for GF option
16 - 1 and 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 potatoes in a large pot, cover with cold water, and add salt. Bring to a boil over medium-high heat and cook until fork-tender, 15 to 18 minutes. Drain thoroughly, return potatoes to pot, and mash with butter, whole milk, shredded cheddar cheese, and white pepper until smooth and creamy. Keep warm for serving.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops on both sides with kosher salt and ground black pepper. Sear the chops for 3 to 4 minutes per side until golden and just cooked through, reaching an internal temperature of 145°F. For added flavor, add a sprig of fresh thyme to the skillet. Transfer pork chops to a plate and tent loosely with foil to retain warmth.
03 - Reduce heat to medium and add unsalted butter to the skillet drippings. Stir in flour and cook for 1 minute, forming a roux. Gradually whisk in chicken broth and Dijon mustard. Continue whisking and simmering until the gravy thickens, 3 to 5 minutes. Season to taste with salt and pepper.
04 - While gravy is simmering, toss green beans with olive oil, salt, and black pepper. Steam or sauté until they are bright green and crisp-tender, about 5 to 7 minutes.
05 - Spoon cheddar mashed potatoes into serving bowls. Place one pork chop on top of each portion, drape with pan gravy, and arrange green beans alongside.
