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 weekend gathering, and everyone loved how satisfying each layer tasted together. The creamy potatoes and savory gravy make this feel truly special.
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 for extra flavor if desired. Transfer chops to a plate; tent with foil.
- Prepare 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 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 bowl:
- Spoon cheddar mashed potatoes into bowls. Top with a pork chop, drizzle with pan gravy, and serve green beans on the side.
Save This bowl has turned into a Sunday dinner staple in our home, with everyone gathering around the table eager for their share. Even picky eaters love the cheesy potatoes and rich pork gravy.
Allergen Information
Contains milk (cheese, butter, milk) and wheat (flour in gravy, use GF option if needed). May contain mustard (in Dijon). Always check labels for allergens.
Required Tools
Large pot, colander, potato masher or ricer, large skillet, whisk, tongs, steamer basket or sauté pan.
Nutritional Information
Per serving: Calories 600, Total Fat 32 g, Carbohydrates 37 g, Protein 41 g.
Save Dig in while everything is warm for the best comfort food experience. Leftovers taste great reheated the next day.
Common Questions
- → How do I ensure pork chops stay juicy?
Season chops well and sear over medium-high heat for 3-4 minutes per side until reaching 145°F internal temperature to keep them tender and juicy.
- → What type of potatoes work best for the mash?
Yukon Gold potatoes are ideal for a creamy texture and buttery flavor when mashed with cheddar.
- → Can I make the pan gravy gluten-free?
Yes, substitute all-purpose flour with gluten-free flour in the gravy while keeping the same preparation method.
- → What is the best way to cook green beans for this dish?
Steam or sauté green beans until tender-crisp, maintaining their bright color and slight crunch.
- → Are there flavor variations to try with this meal?
Consider swapping green beans for steamed broccoli or roasted carrots and using sharp white cheddar for a different twist.