Tender pork chops served with creamy cheddar mash, pan gravy, and crisp green beans for a hearty meal.
# Components:
→ Pork Chops
01 - 4 boneless pork chops (approximately 1 inch thick)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon 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 - ½ cup whole milk, more as needed
11 - 1 cup sharp cheddar cheese, shredded
12 - ¼ 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 for gluten-free option)
16 - 1½ cups low-sodium chicken broth
17 - ½ teaspoon Dijon mustard
18 - Salt and pepper, to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
# Method:
01 - Place cubed potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until fork-tender, about 15 to 18 minutes. Drain and return potatoes to pot.
02 - Mash potatoes with 4 tablespoons butter, ½ cup whole milk, shredded cheddar, and ground white pepper until creamy and smooth. Keep warm.
03 - 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 for 3 to 4 minutes per side until golden and internal temperature reaches 145°F (63°C). Add thyme sprig for optional flavor. Remove pork chops and tent with foil.
04 - Reduce heat to medium. Add butter to skillet drippings, then whisk in flour, cooking for 1 minute. Gradually add chicken broth and Dijon mustard, whisking constantly. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
05 - Toss green beans with olive oil, salt, and pepper. Steam or sauté until bright green and crisp-tender, about 5 to 7 minutes.
06 - Spoon cheddar mashed potatoes into serving bowls, top each with a pork chop, drizzle pan gravy over the top, and serve green beans on the side.
