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 making this Pork Chops & Cheddar Mash Bowl for a Sunday dinner. The aroma of seared pork and creamy cheddar mash always brings the family to the kitchen before it's even served. It quickly became a cold-weather favorite in our house.
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.
- 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; tent with foil.
- Make 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 Whenever we serve this dish, the table fills with laughter and the bowls are always scraped clean. It's a real family favorite that never disappoints.
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 right away while everything is piping hot for best flavor. Enjoy the comforting goodness with family or friends.
Recipe Questions & Answers
- → How do I ensure juicy pork chops?
Season pork chops evenly and sear on medium-high heat for about 3-4 minutes per side until golden and cooked through (internal temperature 145°F/63°C) to keep them tender and juicy.
- → What type of potatoes work best for the mash?
Yukon Gold potatoes are ideal as they become creamy and smooth when mashed, balancing well with cheddar cheese.
- → Can I make a gluten-free version of the gravy?
Yes, substitute all-purpose flour with gluten-free flour to keep the gravy thick and flavorful without gluten.
- → How should I cook the green beans for best texture?
Toss green beans with olive oil, salt, and pepper, then steam or sauté until crisp-tender, about 5-7 minutes, preserving their bright color and crunch.
- → What can I use if I don't have fresh thyme?
Fresh thyme adds aroma but is optional; you can omit it or replace with a pinch of dried thyme or rosemary to enhance flavor.