Save 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.
When I first made this pork chops & cheddar mash bowl for my family, the kitchen filled with the aroma of pan-seared pork and buttery potatoes. Everyone gathered around, eager for that first bite, and it quickly earned a spot in our regular dinner rotation.
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 (use 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
- Prepare 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 with butter, milk, cheddar, and white pepper until smooth and creamy. Keep warm.
- Cook the pork chops:
- While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with salt and pepper. Sear chops 3–4 minutes per side until golden and just cooked through (145°F/63°C internal temp). Add thyme sprig for extra flavor if desired. Transfer chops to a plate and tent with foil.
- Make the pan gravy:
- Reduce heat to medium. Add butter to skillet drippings, then stir in flour and cook 1 minute. Gradually whisk in chicken broth and Dijon. Simmer, whisking constantly, until thickened, 3–5 minutes. Season to taste.
- Prepare green beans:
- While gravy simmers, toss green beans with olive oil, salt, and pepper. Steam or sauté until bright green and crisp-tender, about 5–7 minutes.
- Assemble bowls:
- Spoon cheddar mashed potatoes into bowls. Top with a pork chop, drizzle with pan gravy, and serve green beans on the side.
Save This meal always reminds me of Sunday evenings, sharing laughter and stories as we enjoy the creamy potatoes and savory pork together.
Pairings & Serving Suggestions
Serve with a dry white wine like Chardonnay or a light red such as Pinot Noir. Roasted carrots or steamed broccoli pair beautifully with this bowl.
Allergen Information
Contains milk (cheese, butter, milk), wheat (flour in gravy; use GF flour if needed). May contain mustard from Dijon. Check product labels carefully if you have allergies.
Required Tools
You'll need a large pot, colander, potato masher or ricer, large skillet, whisk, tongs, and a steamer basket or sauté pan for this dish.
Save Bring bold comfort to your table with this bowl. Every bite delivers cozy flavors to savor.
Recipe FAQ
- → How do I keep pork chops juicy?
Sear them quickly over medium-high heat to lock in moisture. Avoid overcooking by checking doneness at 145°F.
- → Can I use a different cheese for the mash?
Yes, sharp white cheddar or your favorite melty cheese offer excellent flavor and creamy texture alternatives.
- → Is there a gluten-free option for this bowl?
Swap the all-purpose flour in the gravy for a gluten-free blend to keep things suitable for gluten-sensitive guests.
- → What vegetables can I substitute for green beans?
Steamed broccoli or roasted carrots work well and complement the hearty pork and potatoes beautifully.
- → What’s the best wine pairing?
A dry white wine like Chardonnay or a light-bodied red such as Pinot Noir pairs nicely with these flavors.
- → How do I make the mashed potatoes extra creamy?
Use Yukon Gold potatoes, enough butter and milk, and mash thoroughly for a smooth, indulgent finish.