Save Juicy seared pork chops served atop creamy cheddar mashed potatoes finished with a savory pan gravy and crisp green beans make this bowl a comforting and satisfying meal for any night of the week.
My family can never resist the combination of tender pork chops and cheesy potatoes. This recipe was a huge hit on Sunday dinner and quickly became a regular comfort food request in our household.
Ingredients
- Pork Chops: 4 boneless pork chops (about 1-inch thick) 1 tsp kosher salt ½ tsp black pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 sprig fresh thyme (optional)
- Cheddar Mashed Potatoes: 2 lbs Yukon Gold potatoes peeled and cubed 1 tsp salt 4 tbsp unsalted butter ½ cup whole milk (more as needed) 1 cup sharp cheddar cheese shredded ¼ tsp ground white pepper
- Pan Gravy: 2 tbsp pan drippings (from pork chops) 2 tbsp unsalted butter 2 tbsp all-purpose flour (use gluten-free flour for GF option) 1½ cups low-sodium chicken broth ½ tsp Dijon mustard Salt & pepper to taste
- Green Beans: 12 oz fresh green beans trimmed 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper
Instructions
- Prepare the mashed potatoes:
- Place potatoes in a large pot cover with cold water and add 1 tsp salt. Bring to a boil and cook until fork-tender 15–18 minutes. Drain return to pot and mash with butter milk cheddar and white pepper until smooth and creamy. Keep warm.
- Cook the pork chops:
- While potatoes cook heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with salt and pepper. Sear chops 3–4 minutes per side until golden and just cooked through (145°F/63°C internal temp). Add thyme sprig for extra flavor if desired. Transfer chops to a plate and tent with foil.
- Make pan gravy:
- Reduce heat to medium. Add butter to skillet drippings then stir in flour and cook 1 minute. Gradually whisk in chicken broth and Dijon. Simmer whisking constantly until thickened 3–5 minutes. Season to taste.
- Prepare green beans:
- While gravy simmers toss green beans with olive oil salt and pepper. Steam or sauté until bright green and crisp-tender about 5–7 minutes.
- Assemble bowls:
- Spoon cheddar mashed potatoes into bowls top with a pork chop drizzle with pan gravy and serve green beans on the side.
Save When I made this for our family dinner last fall everyone asked for seconds and my youngest insisted it tasted like a 'restaurant bowl.' It has become our go-to for a cozy meal together.
Required Tools
Large pot colander potato masher or ricer large skillet whisk tongs steamer basket or sauté pan
Allergen Information
Contains milk (cheese butter milk) wheat (flour in gravy; use GF flour if needed). May contain mustard (in Dijon). Always check product labels for allergens.
Nutritional Information
Per serving: Calories 600 Total Fat 32 g Carbohydrates 37 g Protein 41 g
Save Serve each bowl hot garnished with fresh thyme for a delicious finishing touch. Enjoy this hearty meal with your favorite wine.
Recipe FAQ
- → How do I ensure pork chops stay juicy?
Season the pork chops well and sear over medium-high heat for 3–4 minutes per side until they reach an internal temperature of 145°F. Rest them briefly to retain juices.
- → Can I substitute potatoes in the mash?
Yukon Gold potatoes provide a creamy texture, but russet potatoes or a mix can be used for similar results.
- → What is the best way to make the pan gravy smooth?
Whisk the flour into the butter and drippings before gradually adding broth. Keep stirring constantly to avoid lumps and achieve a velvety texture.
- → How do I cook green beans to stay crisp-tender?
Toss green beans with olive oil, salt, and pepper, then steam or sauté for 5–7 minutes until bright green but still firm.
- → Is there a gluten-free option for the gravy?
Yes, substituting all-purpose flour with gluten-free flour works well without compromising the gravy's consistency.