Save Juicy seared pork chops served atop creamy cheddar mashed potatoes, finished with a savory pan gravy and crisp green beans for a comforting, satisfying meal.
I remember making this bowl on a chilly weekend for my family—the combination of tender pork chops and creamy cheddar mash was an instant hit that made everyone ask for seconds.
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.
- Sear 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 Sharing this dish has become a favorite Sunday ritual—the aroma fills the house and always brings everyone to the table with big smiles and hungry anticipation.
Serving Suggestions
Pair these bowls with a crisp salad or warm crusty bread for a well-rounded dinner. Adding a glass of Chardonnay or Pinot Noir truly complements the flavors.
Ingredient Swaps
Steamed broccoli or roasted carrots can easily replace green beans. Substitute sharp white cheddar for a more subtle cheesy mash.
Allergen & Nutrition Info
Contains milk and wheat; use gluten-free flour if needed. Per serving: 600 calories, 32 g fat, 37 g carbohydrates, 41 g protein.
Save This bowl makes an inviting, hearty dinner that satisfies every craving—enjoy every comforting bite with those you love.
Recipe FAQ
- → How do you ensure pork chops stay juicy?
Season chops well and sear over medium-high heat for 3–4 minutes per side, cooking until an internal temperature of 145°F is reached to maintain juiciness.
- → What type of potatoes work best for the mash?
Yukon Gold potatoes are ideal as they mash smoothly and absorb the creamy cheddar and butter flavors nicely.
- → Can the pan gravy be made gluten-free?
Yes, simply substitute all-purpose flour with gluten-free flour to accommodate dietary needs without sacrificing flavor.
- → What’s the best way to cook the green beans?
Toss green beans with olive oil, salt, and pepper, then steam or sauté until crisp-tender and vibrant green, about 5–7 minutes.
- → Are there alternatives to cheddar for the mashed potatoes?
Sharp white cheddar also works well, providing a slightly different but equally rich flavor to the mash.