Instructions
Step 1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
Step 2. While the potatoes cook, season the pork chops with garlic powder, onion powder, paprika, thyme, salt, and black pepper.
Step 3. Heat the olive oil in a large skillet over medium-high heat.
Step 4. Sear the pork chops for 4 to 5 minutes per side until golden brown. Remove from the skillet and set aside.
Step 5. In the same skillet, melt the butter and add the sliced onions. Cook for 6 to 8 minutes until softened and lightly caramelized.
Step 6. Sprinkle the flour over the onions and stir continuously for 1 minute.
Step 7. Gradually whisk in the chicken broth until smooth.
Step 8. Add the Worcestershire sauce, garlic powder, and black pepper. Simmer for 3 minutes.
Step 9. Return the pork chops to the skillet, cover, and simmer for 10 to 12 minutes until fully cooked and tender.
Step 10. Drain the potatoes and mash with butter, warm milk, heavy cream, salt, and black pepper until smooth and creamy.
Step 11. Cook the green beans and carrots in boiling water for 5 to 6 minutes until tender-crisp. Drain well.
Step 12. Toss the vegetables with butter, salt, black pepper, and fresh parsley.
Step 13. Spoon the mashed potatoes onto serving plates.
Step 14. Place a pork chop beside the potatoes and generously spoon the onion gravy over the top.
Step 15. Add the green beans and carrots to the plate.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat the pork chops and gravy in a covered skillet over low heat until warmed through.
Add a splash of milk or cream when reheating the mashed potatoes to restore their creamy texture.
Vegetables can be reheated in the microwave or a skillet until hot.
Freeze the pork chops and gravy separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
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