# What you'll need:
→ Pork Chops
01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon kosher salt
03 - 0.5 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 - 0.5 cup whole milk, more as needed
11 - 1 cup sharp cheddar cheese, shredded
12 - 0.25 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 version)
16 - 1.5 cups low-sodium chicken broth
17 - 0.5 teaspoon Dijon mustard
18 - Salt and pepper, to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
# Method:
01 - Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook until fork-tender, about 15-18 minutes. Drain well.
02 - Return drained potatoes to pot and mash with butter, milk, shredded cheddar, and 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, then sear 3-4 minutes per side until golden and internal temperature reaches 145°F (63°C). Add thyme sprig if desired. Remove chops and keep warm, tented 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 with a pork chop, drizzle with pan gravy, and serve green beans alongside.
