Juicy pork chops over cheddar mash, finished with pan gravy and green beans for a warm, hearty bowl.
# 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 cut into cubes
08 - 1 teaspoon salt
09 - 4 tablespoons unsalted butter
10 - 1/2 cup whole milk (plus extra if needed)
11 - 1 cup sharp cheddar cheese, shredded
12 - 1/4 teaspoon ground white pepper
→ Pan Gravy
13 - 2 tablespoons pan drippings from cooked pork chops
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour (use gluten-free flour for option)
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 Yukon Gold potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until potatoes are fork-tender. Drain well, return potatoes to pot, and mash together with butter, milk, shredded cheddar and white pepper until smooth and creamy. Keep warm.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season pork chops on both sides with kosher salt and black pepper. Sear for 3 to 4 minutes per side, until golden and just cooked through to 145°F internal temperature. Add thyme sprig for additional flavor if desired. Transfer pork chops to a plate and tent loosely with foil to keep warm.
03 - Reduce skillet heat to medium. Add unsalted butter to reserved pan drippings, then sprinkle in flour and stir constantly for 1 minute. Slowly whisk in chicken broth and Dijon mustard. Continue simmering and whisking for 3 to 5 minutes, until the gravy is thickened and silky. Season with salt and pepper to taste.
04 - While the gravy simmers, toss green beans with olive oil, salt and pepper. Steam or sauté green beans in a steamer basket or sauté pan for 5 to 7 minutes, until beans are bright green and crisp-tender.
05 - Spoon cheddar mashed potatoes into individual serving bowls. Top each with a pork chop, generously drizzle with pan gravy, and arrange green beans on the side. Serve immediately.
