# Ingredient List:
→ Pork Chops
01 - 4 boneless pork chops, 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, plus more as needed
11 - 1 cup shredded sharp cheddar cheese
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 (gluten-free flour for GF option)
16 - 1 1/2 cups low-sodium chicken broth
17 - 1/2 teaspoon Dijon mustard
18 - Salt and black 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
# How-To Steps:
01 - Place peeled and cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook until tender, about 15 to 18 minutes. Drain thoroughly.
02 - Return drained potatoes to the pot and mash with butter, milk, shredded cheddar, and white pepper until creamy and smooth. Keep warm until serving.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with salt and black pepper. Sear chops 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. Transfer chops to a plate and tent with foil to rest.
04 - Reduce heat to medium. Add butter to the skillet drippings, then stir in flour and cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Simmer, whisking constantly, until thickened, about 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 tender-crisp, approximately 5 to 7 minutes.
06 - Place a generous scoop of cheddar mashed potatoes into each bowl. Top with a pork chop, drizzle pan gravy over the top, and serve green beans alongside.
