# Components:
→ Pork Chops
01 - 4 boneless pork chops, approx. 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, plus 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 with gluten-free flour if desired)
16 - 1½ cups low-sodium chicken broth
17 - ½ tsp Dijon mustard
18 - Salt and 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
# Directions:
01 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook until tender, about 15–18 minutes. Drain and return potatoes to the pot.
02 - Mash potatoes with butter, milk, shredded cheddar, and white pepper until smooth and creamy. Keep warm.
03 - 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 cooked through (internal temperature 145°F/63°C). Add thyme sprig if desired. Remove chops and tent with foil.
04 - Reduce heat to medium. Add butter to skillet drippings, stir in flour, and cook for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Simmer, whisking constantly, until thickened, 3–5 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 crisp-tender, about 5–7 minutes.
06 - Spoon cheddar mashed potatoes into bowls. Top each serving with a pork chop, drizzle with pan gravy, and serve green beans on the side.
