# What you need:
→ Pork Chops
01 - 4 boneless pork chops, approximately 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 more if 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 (substitute 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
# How to Make It:
01 - Place peeled and cubed Yukon Gold potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to boil. Cook until potatoes are fork-tender, about 15 to 18 minutes. Drain thoroughly.
02 - Return drained potatoes to the pot and mash with 4 tablespoons unsalted butter, ½ cup whole milk, shredded sharp cheddar cheese, and ¼ teaspoon ground white pepper until smooth and creamy. Keep warm.
03 - While potatoes cook, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season pork chops on both sides with kosher salt and black pepper. Sear each chop 3 to 4 minutes per side until golden and cooked to an internal temperature of 145°F (63°C). Add thyme sprig to the skillet for optional flavor. Transfer chops to a plate, tent with foil, and rest.
04 - Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet drippings. Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1½ cups low-sodium chicken broth and ½ teaspoon Dijon mustard. Simmer the mixture, whisking continuously, until thickened, approximately 3 to 5 minutes. Season with salt and pepper to taste.
05 - Toss trimmed green beans with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Steam or sauté until bright green and crisp-tender, about 5 to 7 minutes.
06 - Divide cheddar mashed potatoes among serving bowls, top each with a seared pork chop, drizzle with warm pan gravy, and serve green beans alongside.
