# Components:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1-inch thick
02 - 1 teaspoon kosher salt
03 - 1/2 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 - 1/2 cup whole milk, more as 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 (use gluten-free flour for gluten-free 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 black pepper
# Method Steps:
01 - Place peeled and cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15 to 18 minutes. Drain, return to pot, and mash potatoes with butter, milk, shredded cheddar, and white pepper until smooth and creamy. Keep warm.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear for 3 to 4 minutes per side until golden and cooked to an internal temperature of 145°F (63°C). Add thyme sprig if desired. Remove chops and keep warm tented with foil.
03 - Reduce heat to medium and add butter to the skillet drippings. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Simmer while whisking constantly until thickened, approximately 3 to 5 minutes. Season with salt and pepper to taste.
04 - While gravy simmers, toss green beans with olive oil, salt, and pepper. Steam or sauté until bright green and crisp-tender, about 5 to 7 minutes.
05 - Divide cheddar mashed potatoes among bowls, top each with a pork chop, drizzle with pan gravy, and serve green beans on the side.
