# 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, adjust 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 (substitute 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
# Directions:
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, approximately 15 to 18 minutes. Drain well and return to pot. Mash with butter, whole milk, shredded cheddar cheese, and ground white pepper until creamy and smooth. Keep warm.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Season pork chops evenly with salt and black pepper. Sear chops for 3 to 4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C). Optionally, add a sprig of fresh thyme while cooking for additional aroma. Remove chops from skillet and tent loosely with foil.
03 - Reduce heat to medium and add butter to skillet drippings. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and Dijon mustard, stirring constantly until the gravy thickens, about 3 to 5 minutes. Adjust seasoning with salt and pepper.
04 - Toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté beans until bright green and crisp-tender, approximately 5 to 7 minutes.
05 - Serve a portion of cheddar mashed potatoes in each bowl. Place one seared pork chop atop the potatoes. Drizzle with warm pan gravy and arrange green beans alongside. Serve immediately.
