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 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.
Save 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.
Save 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.