Golden pork chops join creamy cheddar mash, savory gravy, and tender green beans for a cozy main course.
# 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, plus more 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 (substitute gluten-free flour if needed)
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 - Place cubed Yukon Gold potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15 to 18 minutes. Drain thoroughly, return to pot, and mash with unsalted butter, whole milk, shredded cheddar cheese, and ground white pepper until smooth and creamy. Keep warm.
02 - Heat olive oil and unsalted butter in a large skillet over medium-high heat. Pat pork chops dry, season both sides with kosher salt and ground black pepper. Sear 3 to 4 minutes per side until golden brown and just cooked through; internal temperature should reach 145°F. Optionally, add fresh thyme sprig during cooking for enhanced aroma. Transfer pork chops to a plate and tent with foil.
03 - Reduce skillet heat to medium and add unsalted butter to the pan drippings. Stir in flour; cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Continue whisking and simmer until thickened, about 3 to 5 minutes. Season to taste with salt and pepper.
04 - While gravy simmers, toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté in a steamer basket or sauté pan until bright green and crisp-tender, about 5 to 7 minutes.
05 - Spoon cheddar mashed potatoes into serving bowls. Place a pork chop atop the potatoes, drizzle generously with pan gravy, and arrange green beans alongside. Serve immediately.
