Classic Pan-Seared Pork Chops with Garlic Mashed Potatoes

Name: Classic Pan-Seared Pork Chops with Garlic Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 pork chops (1-inch thick, boneless); 2 teaspoon smoked paprika; 1 teaspoon dried thyme; 1.5 teaspoon kosher salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon olive oil; 2 tablespoon unsalted butter; 0.25 cup all-purpose flour; 1.5 cup chicken broth; 2 pound russet potato (peeled and quartered); 0.5 cup whole milk; 2 tablespoon butter; 3 clove garlic (minced); 1 pound green beans (trimmed)

Perfectly pan-seared pork chops with a rich pan gravy, served alongside creamy garlic mashed potatoes and tender roasted green beans for a classic, comforting dinner.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $3.18/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

5 pork chops (1-inch thick, boneless)
2 teaspoon smoked paprika
1 teaspoon dried thyme
1.5 teaspoon kosher salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon olive oil
2 tablespoon unsalted butter
0.25 cup all-purpose flour
1.5 cup chicken broth
2 pound russet potato (peeled and quartered)
0.5 cup whole milk
2 tablespoon butter
3 clove garlic (minced)
1 pound green beans (trimmed)

Instructions

Preheat oven to 400 degrees F (200 degrees C). Toss fresh green beans with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp. Set aside.
Place peeled and quartered russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
While potatoes cook, prepare pork chops. In a small bowl, combine smoked paprika, dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub seasoning mixture generously on both sides of the pork chops.
Heat 1 tablespoon olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Transfer skillet to the preheated oven and bake for 8-12 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). Remove pork chops from skillet and let rest on a plate, tented with foil.
For the gravy: Return skillet to medium heat. Add 2 tablespoons unsalted butter and let it melt. Whisk in all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 1/2 cups chicken broth until smooth. Bring to a simmer, stirring frequently, until gravy thickens, about 3-5 minutes. Season with remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to taste. Keep warm.
Drain cooked potatoes well. Return to the hot pot. Add 1/2 cup whole milk, 2 tablespoons butter, and 3 cloves minced garlic. Mash until smooth and creamy. Taste and add salt and pepper if needed.
Serve pork chops with gravy, garlic mashed potatoes, and roasted green beans.

Notes

Allowing the pork chops to rest after cooking helps them stay juicy. For thicker gravy, let it simmer a little longer; for thinner, add a splash more broth.

Nutrition (per serving)

Calories: 610
Protein: 42 g
Carbohydrates: 54.5 g
Fat: 25 g
Fiber: 6.8 g
Sodium: 780 mg
Saturated Fat: 9.2 g
Sugar: 5 g
Cholesterol: 140 mg