# What You’ll Need:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1 inch thick each
02 - 1 teaspoon kosher salt
03 - ½ 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 cubed
08 - 1 teaspoon salt
09 - 4 tablespoons unsalted butter
10 - ½ cup whole milk, plus additional 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 if desired)
16 - 1½ cups low-sodium chicken broth
17 - ½ teaspoon Dijon mustard
18 - Salt and ground black pepper to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - ½ teaspoon salt
22 - ¼ teaspoon ground black pepper
# How-To:
01 - Place peeled and cubed potatoes into a large pot; cover with cold water and add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15 to 18 minutes. Drain thoroughly.
02 - Return drained potatoes to the pot. Add butter, milk, shredded cheddar, and white pepper. Mash until smooth and creamy. Keep warm until serving.
03 - 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 cooked through to an internal temperature of 145°F (63°C). Add thyme sprig during cooking for enhanced aroma if desired. Remove chops and tent with foil to rest.
04 - Reduce heat to medium. Add butter to skillet drippings, then sprinkle in flour and stir continuously for 1 minute to form a roux. Gradually whisk in chicken broth and Dijon mustard. Simmer, whisking constantly, until gravy thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
05 - Meanwhile, toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté until bright green and crisp-tender, approximately 5 to 7 minutes.
06 - Divide cheddar mashed potatoes among bowls. Top each with a seared pork chop and drizzle with pan gravy. Serve green beans alongside.
