# What You'll Need:
→ Pork Chops
01 - 4 boneless pork chops, about 1 inch thick
02 - 1 teaspoon kosher salt
03 - ½ 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 - 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 (use gluten-free flour for gluten-free option)
16 - 1½ cups low-sodium chicken broth
17 - ½ teaspoon Dijon mustard
18 - Salt and pepper to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
# Step-by-Step:
01 - Place peeled and cubed potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook until tender, approximately 15 to 18 minutes. Drain thoroughly.
02 - Return potatoes to the pot and mash with butter, milk, shredded cheddar, and ground white pepper until smooth and creamy. Keep warm.
03 - 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 to 4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Add thyme sprig if desired. Remove pork chops and keep warm tented with foil.
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 while 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 crisp-tender, approximately 5 to 7 minutes.
06 - Divide cheddar mashed potatoes among bowls, top each with a pork chop, drizzle with pan gravy, and serve green beans on the side.
