Pork Chops Cheddar Mash

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 the first time I made this pork chops & cheddar mash bowl for my family, it quickly became a weeknight favorite because everyone loves the tender pork chops and extra cheesy mashed potatoes together.

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 gluten-free 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 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.

Cook the 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 the bowls:

Spoon cheddar mashed potatoes into bowls. Top with a pork chop, drizzle with pan gravy, and serve green beans on the side.

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This is a meal my family requests again and again, especially on chilly evenings. The kids always ask for extra pan gravy!

Serving Suggestions

Pair this bowl with a dry white wine like Chardonnay or a light red such as Pinot Noir for an elevated dinner experience.

Tools Needed

Large pot, colander, potato masher or ricer, large skillet, whisk, tongs, and a steamer basket or sauté pan will help you cook this meal smoothly.

Allergen & Nutrition Info

Contains: Milk (cheese, butter, milk), Wheat (flour in gravy – use gluten-free flour if needed), and possibly mustard. Always check labels. Each serving has approx. 600 calories, 32 g fat, 37 g carbs, and 41 g protein.

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With just a few simple steps, you get an impressive meal that's sure to warm up any evening.

Recipe Questions

→ How do I achieve tender pork chops?

Season pork chops well and sear over medium-high heat for 3–4 minutes per side until golden and cooked to 145°F internal temperature for juiciness and tenderness.

→ What makes the mashed potatoes creamy?

Using Yukon Gold potatoes with butter, whole milk, and sharp cheddar cheese creates a smooth and rich texture in the mash.

→ Can I make the pan gravy gluten-free?

Yes, substitute regular all-purpose flour with gluten-free flour when preparing the gravy to keep it thick and flavorful.

→ What is the best way to cook the green beans?

Steam or sauté green beans tossed with olive oil, salt, and pepper until they turn bright green and remain crisp-tender, about 5–7 minutes.

→ Are there suitable vegetable alternatives?

Steamed broccoli or roasted carrots work well as substitutes for green beans to pair with the pork and mash.