# 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 seared pork chops
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour (substitute gluten-free flour as needed)
16 - 1 1/2 cups low-sodium chicken broth
17 - 1/2 teaspoon Dijon mustard
18 - Salt and black 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. Simmer until fork-tender, approximately 15 to 18 minutes. Drain and return potatoes to the pot.
02 - Mash the potatoes with butter, whole milk, shredded cheddar, and ground white pepper until smooth and creamy. Keep warm until serving.
03 - While potatoes cook, heat olive oil and unsalted butter in a large skillet over medium-high heat. Season pork chops with salt and black pepper. Sear each side for 3 to 4 minutes until golden and the internal temperature reaches 145°F (63°C). Optionally add fresh thyme for flavor. Remove chops and tent with foil to rest.
04 - Reduce heat to medium. Add butter to the skillet drippings, then whisk in flour and cook for 1 minute. Gradually add chicken broth and Dijon mustard while whisking continuously. Simmer for 3 to 5 minutes until thickened. Season with salt and pepper to taste.
05 - Toss green beans with olive oil, salt, and black pepper. Steam or sauté for 5 to 7 minutes until bright green and crisp-tender.
06 - Divide cheddar mashed potatoes among four bowls. Place one seared pork chop atop each serving, drizzle with pan gravy, and serve green beans on the side.
