Thick-Cut Pork Chops With Onion Gravy And Mashed Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Pork · high-protein

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Ingredients

• 3 1/4 lb (4 thick chops) boneless pork chops, 1 1/4 inch thick
• 1/4 cup all-purpose flour
• 1 tbsp vegetable oil
• 1 onions yellow onions, sliced thin
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 1/2 lb russet potatoes
• 1/2 cup whole milk
• 1/2 lb green beans, trimmed
• 1 tsp thyme plus salt and pepper kosher salt, black pepper, dried thyme

Method (tap to check — screen stays awake)

1. Peel and quarter the potatoes, start them in cold salted water, and boil 18 to 20 minutes until a knife meets no resistance. Drain, return to the dry pot for a minute to steam off, then mash with the butter and warm milk until smooth and season hard with salt.
2. Season the chops on both sides and dredge them lightly in about half the flour, shaking off the excess. Heat the oil in a wide skillet over medium-high until it shimmers.
3. Sear the chops 4 minutes per side without moving them, until a deep brown crust forms. Move them to a plate — they will not be cooked through yet.
4. Drop the onions into the same skillet with a pinch of salt and cook 8 to 10 minutes, scraping up the browned bits, until they slump and turn golden. Sprinkle in the remaining flour and stir for a minute so it toasts.
5. Pour in the broth and cream, bring to a simmer, and let it thicken for 3 minutes. Nestle the chops back in with their juices, cover, and cook 8 to 10 minutes more until they read 145F at the center.
6. Steam the green beans 5 minutes until bright and just tender. Plate a mound of mash, a chop on top, and ladle the onion gravy over both.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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