# Components:
→ Pork Chops
01 - 4 boneless pork chops, about 1 inch thick
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tbsp olive oil
05 - 1 tbsp unsalted butter
06 - 1 sprig fresh thyme, optional
→ Cheddar Mashed Potatoes
07 - 2 lbs Yukon Gold potatoes, peeled and cubed
08 - 1 tsp salt
09 - 4 tbsp unsalted butter
10 - ½ cup whole milk, more as needed
11 - 1 cup sharp cheddar cheese, shredded
12 - ¼ tsp ground white pepper
→ Pan Gravy
13 - 2 tbsp pan drippings from pork chops
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour; substitute gluten-free flour for GF option
16 - 1½ cups low-sodium chicken broth
17 - ½ tsp Dijon mustard
18 - Salt and black pepper to taste
→ Green Beans
19 - 12 oz fresh green beans, trimmed
20 - 1 tbsp olive oil
21 - ½ tsp salt
22 - ¼ tsp black pepper
# Method:
01 - Place peeled and cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cook until fork-tender, approximately 15 to 18 minutes. Drain and return potatoes to the pot. Mash with butter, whole milk, shredded cheddar, and ground white pepper until smooth and creamy. Keep warm until serving.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops evenly with kosher salt and black pepper. Sear chops 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Add fresh thyme sprig for optional flavor. Transfer chops to a plate and tent with foil to rest.
03 - Reduce skillet heat to medium and add butter to the pan drippings. Stir in all-purpose flour and cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Simmer while whisking constantly until the gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
04 - Toss green beans with olive oil, salt, and black pepper. Steam or sauté until bright green and crisp-tender, approximately 5 to 7 minutes.
05 - Spoon cheddar mashed potatoes into serving bowls. Place one pork chop atop the potatoes and drizzle generously with pan gravy. Serve green beans on the side.
