Pork Chops with Cheesy Mashed Potatoes

· 30 min · Pork · gluten-free, high-protein

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Ingredients

• 3/4 lb boneless pork chops, about 3/4 inch thick
• 3/4 lb russet potatoes, peeled and cut into 1-inch chunks
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese
• 1/2 tbsp olive oil
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tbsp water

Method (tap to check — screen stays awake)

1. Put the potato chunks in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then simmer for 12-15 minutes until a fork slides easily through the centers.
2. While the potatoes cook, pat the pork chops dry and season both sides with the salt, pepper, and garlic powder.
3. Heat the olive oil in a large skillet over medium-high heat for 1 minute, until it shimmers. Add the pork chops and cook for 4-5 minutes per side, until browned and the centers reach 145°F.
4. Transfer the chops to a plate and rest for 3 minutes so the juices redistribute; if a chop is not yet 145°F, return it to the skillet and check again after 1 minute.
5. Drain the potatoes carefully, then mash them with the milk and cheddar until mostly smooth. If they seem too stiff, add 1 tablespoon warm water and mash again.
6. Serve each pork chop with a scoop of cheesy mashed potatoes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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