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 after a chilly week when my family craved something filling and warm. The crispy seared pork and creamy cheddar mash became an instant hit with everyone at the table.
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 (or 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 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 bowls:
- Spoon cheddar mashed potatoes into bowls. Top with a pork chop, drizzle with pan gravy, and serve green beans on the side.
Save Every time I serve this mash bowl, my family gathers around the table eager for the first bite. The buttery potatoes and juicy pork chops make it a comfort meal we love sharing together.
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) and wheat (flour in gravy or use GF flour). May contain mustard (in Dijon). Always check product labels for allergens.
Nutritional Information
Calories: 600, Total Fat: 32 g, Carbohydrates: 37 g, Protein: 41 g (per serving)
Save This bowl is sure to warm you up and satisfy on chilly evenings. Enjoy every bite with your favorite drink pairing.
Recipe Questions & Answers
- → How do I ensure pork chops stay juicy when cooking?
Season chops well and sear over medium-high heat, cooking 3–4 minutes per side until reaching 145°F internal temperature, then rest before serving.
- → What type of potatoes work best for the mash?
Yukon Gold potatoes provide a creamy texture and buttery flavor ideal for cheddar mashed potatoes.
- → Can I make the pan gravy gluten-free?
Yes, substitute all-purpose flour with gluten-free flour to maintain thickness and flavor without gluten.
- → How should green beans be cooked for best texture?
Steam or sauté green beans until bright green and crisp-tender, about 5–7 minutes, to preserve freshness and crunch.
- → Is fresh thyme necessary for the pork chops?
Fresh thyme adds subtle herbal notes but can be omitted or replaced with other herbs according to taste.