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 first made this pork chops & cheddar mash bowl for a chilly autumn dinner, and the combination of tender pork with creamy potatoes and crisp green beans was an instant hit around our table. There&s something about the salty gravy over melting cheddar mash that makes everyone go back 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.
- Cook 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 if desired. Transfer chops to a plate and tent with foil.
- Make the 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 This recipe quickly became a go-to for our busy weeknights, especially after my kids declared the cheesy mash their favorite part. Sharing this bowl at the dinner table always sparks smiles and requests for extra gravy.
Required Tools
Large pot, colander, potato masher or ricer, large skillet, whisk, tongs, steamer basket or sauté pan
Allergen Information
Contains milk (cheese, butter, milk), wheat (flour in gravy; use GF flour if needed), may contain mustard (in Dijon). Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 600, Total Fat: 32 g, Carbohydrates: 37 g, Protein: 41 g
Save Serve immediately for warm comfort in every bite. Leftovers also reheat beautifully for tomorrow&s lunch.
Recipe FAQ
- → How do I achieve juicy pork chops?
Season chops well with salt and pepper and sear over medium-high heat for 3-4 minutes each side until reaching 145°F internal temperature for optimal juiciness.
- → What makes the mashed potatoes creamy and flavorful?
Using Yukon Gold potatoes mashed with butter, whole milk, sharp cheddar, and a pinch of white pepper creates a smooth, rich texture bursting with flavor.
- → How is the pan gravy prepared?
Pan drippings combined with butter and flour create a roux, then gradually whisk in chicken broth and Dijon mustard. Simmer until thickened for a savory finish.
- → How should green beans be cooked for this dish?
Toss green beans with olive oil, salt, and pepper, then steam or sauté until bright green and crisp-tender, about 5-7 minutes.
- → Can this dish be adapted for gluten-free diets?
Yes, substitute all-purpose flour in the gravy with gluten-free flour to accommodate gluten-free needs without compromising flavor.