Pan-Seared Pork Chops with Olive Oil Mashed Potatoes and Steamed Green Beans

A plate that wraps you in warmth. Thick bone-in pork chops get a golden sear and a whisper of herbs, sitting next to fluffy mashed potatoes made silky with olive oil instead of butter, and bright green beans steamed just until tender. It's the kind of dinner that settles you after a long day, simple and honest, with nothing fussy standing in the way of comfort.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 4 (about 1 inch thick, 8 oz each) bone-in pork chops
  • 2 lb Yukon Gold potatoes, peeled and quartered
  • 5 tbsp extra-virgin olive oil, divided
  • 1 lb fresh green beans, trimmed
  • 1 tbsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp garlic powder
  • to taste salt
  • to taste black pepper, freshly ground

Instructions

  1. Take the 4 bone-in pork chops (8 oz/225 g each) out of the fridge and let them sit on the counter for 15 minutes to take the chill off. This helps them cook evenly.
  2. Fill a large pot with cold water, add a generous pinch of salt, and bring to a boil over high heat.
  3. While the water heats, peel and quarter 2 lb (900 g) Yukon Gold potatoes. Cut each potato into roughly equal chunks so they cook at the same rate.
  4. Once the water is boiling hard, add the quartered potatoes and cook for 15 to 18 minutes, until a fork slides through with no resistance.
  5. While the potatoes cook, trim the stem ends off 1 lb (450 g) fresh green beans. You can line them up in a bundle and cut a bunch at once to save time.
  6. Mince 1 tbsp fresh thyme and 1 tsp fresh rosemary. Pile them together on the cutting board and rock your knife back and forth until finely chopped.
  7. In a small bowl, combine the minced thyme (1 tbsp), minced rosemary (1 tsp), 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Mix with your fingers until evenly blended.
  8. Pat the 4 pork chops completely dry with paper towels. Any surface moisture will stop them from browning. Rub both sides of each chop with the herb mixture, pressing gently so it sticks.
  9. When the potatoes are tender, drain them in a colander and let them sit for a minute to steam off excess water.
  10. Return the drained potatoes to the empty pot. Add 4 tbsp (60 ml) extra-virgin olive oil and a big pinch of salt. Mash with a potato masher or ricer until smooth and creamy, adjusting salt to taste. Cover and set aside to keep warm.
  11. Set up a steamer basket in a medium pot with about an inch of water, or use a colander that fits snugly over a pot. Bring the water to a simmer over medium heat.
  12. Add the trimmed green beans (1 lb/450 g) to the steamer basket, cover, and steam for 5 to 7 minutes, until tender but still bright green with a little snap.
  13. While the beans steam, heat 1 tbsp (15 ml) olive oil in a large heavy skillet or cast-iron pan over medium-high heat until it shimmers.
  14. Lay the 4 herb-rubbed pork chops in the hot pan without crowding. Sear for 4 to 5 minutes on the first side without moving them, until a deep golden crust forms.
  15. Flip the chops with tongs and sear the second side for another 4 to 5 minutes, until the internal temperature reaches 145°F (63°C) on a meat thermometer. The meat should feel firm but still give a little when you press it.
  16. Transfer the pork chops to a plate and let them rest for 5 minutes. The juices will settle back into the meat, keeping it moist.
  17. Once the green beans are done, drain them and toss with a pinch of salt and black pepper.
  18. Plate each pork chop with a scoop of mashed potatoes and a pile of green beans. Drizzle a little extra olive oil over the potatoes if you like.